Roast Chicken

Method

1. 1Take the chicken out of the fridge 30 minutes before cooking. Pat it completely dry inside and out with paper towels — this is the single most important step for crispy skin. Preheat the oven to 220°C (425°F).
2. 2Let the butter soften to room temperature. Strip the leaves from 2–3 thyme sprigs and mix them into the butter with a pinch of salt and pepper. Carefully slide your fingers under the breast skin and push most of the butter underneath, spreading it as far back as you can. Rub the rest over the outside of the bird.
3. 3Season the cavity with salt. Cut the lemon in half, squeeze a little juice inside, then stuff both halves in along with the remaining thyme sprigs and the garlic head cut crosswise. The steam from the lemon and garlic keeps the breast from drying out.
4. 4Place the chicken breast-side up in a roasting pan or cast-iron skillet. Roast at 220°C for 15 minutes until the skin starts to color and smell good.
5. 5Reduce heat to 180°C (350°F). Roast for another 65–70 minutes. To check: pierce the thickest part of the thigh — juices should run completely clear, not pink. The leg should feel loose in the joint. For a 1.5 kg bird, total time is around 80–85 minutes.
6. 6Transfer the chicken to a board and leave it uncovered for 15 minutes before carving. Don't skip this — the juices redistribute and the meat stays moist. Spoon the pan juices over each serving.