Herb Butter Roast Chicken with Pan Juices

Steps

1. 1

   Heat the oven to 425°F with a rack in the lower-middle position. Pat the chicken very dry inside and out with paper towels; dry skin is what browns and crisps.

2. 2

   Mash the butter with the minced garlic, the finely grated zest of the lemon, the leaves from 3 thyme sprigs, 1 teaspoon of the salt and the pepper.

3. 3

   Slide your fingers under the skin of the breast and thighs to loosen it, push most of the butter underneath and smear the rest over the outside. Sprinkle the remaining salt all over.

4. 4

   Halve the zested lemon and put it in the cavity with the smashed garlic and remaining thyme. Tie the legs together with kitchen twine. Lay the onion rounds in a 12-inch oven-safe skillet or small roasting pan and set the chicken on top, breast side up.

5. 5

   Roast until the skin is deep golden and an instant-read thermometer in the thickest part of the thigh, not touching bone, reads 165°F, 60 to 75 minutes. If the breast browns too quickly, lay a loose sheet of foil over it.

6. 6

   Tip the chicken so the juices in the cavity run into the pan, then move it to a cutting board and let it rest for 15 minutes.

7. 7

   Spoon off most of the clear fat from the pan, set the pan over medium heat, add the stock and scrape up the browned bits. Simmer until slightly reduced, 3 to 4 minutes, then strain, taste for salt and serve with the carved chicken.