Garlic Herb Roast Chicken

Mash the softened butter with the garlic, rosemary, thyme, and half the salt. Gently loosen the breast skin and spread most of the herb butter directly on the meat, rubbing the rest over the outside.

Squeeze one lemon half over the bird and tuck both halves into the cavity. Season all over with the remaining salt and the pepper, drizzle with olive oil, and tie the legs together with kitchen twine.

Place breast-side up on a rack in a roasting pan and roast at 425F for 70 to 80 minutes, basting once at the halfway point.

The chicken is done when the skin is deep golden and the thickest part of the thigh registers 165F and the juices run clear.

Tent loosely with foil and rest 15 minutes before carving so the juices redistribute.