Perfect Roast Chicken with Herb Butter

Drying the skin thoroughly and salting the bird well ahead of time (a dry brine) is what gives you shatteringly crisp skin over juicy meat.

Instructions

1. 1

   Pat the chicken completely dry, inside and out, with paper towels — this is essential, since any surface moisture steams the skin instead of letting it crisp.

2. 2

   Season the chicken all over, including inside the cavity, with 2 teaspoons kosher salt. Place uncovered on a rack set over a baking sheet and refrigerate for at least 4 hours, or ideally overnight — the salt draws out moisture initially, then that moisture (now seasoned) reabsorbs into the meat, while the skin surface dries out further.

3. 3

   About 1 hour before cooking, remove the chicken from the fridge to take the chill off.

4. 4

   Preheat the oven to 425°F (220°C).

5. 5

   In a small bowl, mash together the softened butter, minced garlic, thyme, rosemary, lemon zest, and black pepper until well combined.

6. 6

   Gently loosen the skin over the breast and thighs with your fingers, being careful not to tear it, and push about two-thirds of the herb butter directly under the skin, massaging it to spread evenly over the meat. Rub the remaining butter over the outside of the skin.

7. 7

   Stuff the cavity with the lemon halves, smashed garlic, and onion quarters.

8. 8

   Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning.

9. 9

   Place the chicken breast-side up on a roasting rack set in a roasting pan. Pour the chicken broth into the bottom of the pan (not over the chicken) to catch drippings for a pan sauce and prevent smoking.

10. 10

    Roast for 20 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) and continue roasting for 50–60 minutes more, until a meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F.

11. 11

    If the skin is browning too quickly before the chicken is cooked through, tent loosely with foil.

12. 12

    Remove from the oven and let the chicken rest, uncovered, for 15–20 minutes before carving — this resting period lets the juices redistribute through the meat instead of running out onto the cutting board.

13. 13

    Carve and serve with the pan drippings spooned over.