Roast Chicken with Lemon and Garlic

Trust me: Google is not your friend when it comes to roasting a chicken.

Ingredients

1 lemon, halved crosswise, seeds removed

1 head of garlic, sliced in half crosswise

1/4 cup (1/2 stick) unsalted butter, melted, or extra-virgin olive oil

1 (3 1/2–4 lb) whole chicken

Kosher salt and freshly ground black pepper, to taste

Preparation

1. Arrange a rack in the center of the oven and preheat to 425°F. Place the chicken on a cutting board and pat very dry with paper towels — the drier the skin, the better the browning.

2. With the chicken breast-side up and legs pointing toward you, use a sharp knife to slice through the loose skin connecting the leg and breast, making about a 3-inch incision. Continue cutting down until you feel the joint that connects the thigh to the body — stop there. This exposes the leg joint so you can easily check for doneness. Repeat on the other side.

3. Season every surface of the chicken generously with salt and pepper — the skin along the backbone, inside the cavity, under the wings, and inside the leg joints you just exposed. If using kosher salt, use about 4 generous four-finger pinches, roughly 4 teaspoons total.

4. Transfer the chicken breast-side up to a large oven-safe skillet. Arrange the lemon and garlic halves cut-side down around the chicken.

5. Drizzle the chicken all over with the melted butter and transfer to the oven.

6. Roast until deeply browned and cooked through, about 45–55 minutes. Begin checking at 45 minutes: carefully remove the skillet from the oven — the handle will be very hot — and insert a thermometer into the thickest part of the thigh, away from the bone. The chicken is done when it reads 165°F and the juices run clear when the thigh joint is pierced. If the juices are pink, return to the oven and check every 5 minutes.

7. Let the chicken rest in the skillet for at least 15 minutes before carving — the juices will redistribute and the meat will cool to a carvable temperature. Transfer to a platter. Pour all of those glorious, buttery pan juices over the top and serve with the roasted lemon and garlic alongside.

Notes

A 3 1/2–4 lb chicken is the ideal size for this method. A little bigger will work, but once you get past 4 1/2 lbs it becomes harder to guarantee the breast won’t dry out before the dark meat is done.

Inspired by Bon Appétit.