Herb and Lemon Roasted Chicken

Ingredients

• One 4-pound chicken, at room temperature
• 1/2 cup chicken stock or low-sodium broth
• water
• 1 large onion, cut into 8 wedges
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon minced thyme plus 2 thyme sprigs
• 1/2 teaspoon finely grated lemon zest
• black pepper
• 1 lemon, cut crosswise into 8 rounds
• 1/2 teaspoon minced rosemary plus 2 rosemary sprigs
• 5 garlic cloves, 1 minced
• Salt and freshly ground pepper

Method

1. Gather the ingredients.
2. Preheat the oven to 425°F and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs, and the lemon zest; season with salt and pepper.
3. Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
4. Set the chicken breast side up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves, and herb sprigs and add 1/2 cup of water.
5. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots.30 min timer
6. Using tongs, turn the chicken breast side down and roast for 20 minutes longer, until the skin is lightly browned.20 min timer
7. Using tongs, turn the chicken breast side up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175°F to 180°F.20 min timer
8. Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices.
9. Carve the chicken and pass the chunky jus at the table.