5–6 lb whole chicken, neck and giblets removed
5 tablespoons butter softened
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Remove the chicken from the fridge 40 minutes before starting the recipe to let it come to room temperature and prepare it for roasting.
Preheat oven to 425 degrees. Remove the neck from the inside cavity. Pat the chicken dry with paper towels. Tie the legs together with kitchen twine and tuck the chicken wings under the chicken. Add a whole or partial garlic bulb to the cavity of the chicken.
Using a fork, mix together the butter, garlic, chopped rosemary, chopped thyme, onion powder, kosher salt, and freshly ground black pepper. Place the chicken in a roasting pan and coat it with the butter mixture. Add several rosemary and thyme springs to the roasting pan.
Roast uncovered for 15 minutes. Then reduce the oven temperature to 350 degrees and continue roasting until the internal temperature reaches 165 to 175 degrees. This usually takes 1 1/2-2 hours, depending on the size of the chicken. Cover it with foil and let it rest for 10-15 minutes before carving.
Remove the chicken from the refrigerator at least 30 minutes before roasting to bring it to room temperature. This aids with even roasting and spreading the butter over the bird.
Dry the bird thoroughly with paper towels. If in doubt, dry it several times before starting.
For best results, truss the bird. It keeps the wings and legs close to the body, which promotes even roasting. It also helps keep the bird in a nice plump shape.
Throw a partial garlic bulb in the cavity of the bird. Doesn’t everyone have one of these in their pantry that they would like to use? There is no need to peel it. Just use a sharp knife to cut off the tips on the non-root end.
Cook until the chicken reaches an internal temperature of 165 degrees in the breast meat and 170-175 degrees in the thigh and leg meat. It is a bit of a balancing act, but it is important not to undercook or overcook it. Chicken dries out quickly when overcooked. An instant-read thermometer is a great investment.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power just until warm.
Freeze in an airtight container or freezer zipper bag for up to 2 months. Thaw in the fridge overnight.