Herbed Lemon Garlic Poulet Rôti

Preparation

1. 1Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels; this helps to achieve crispy skin.
2. 2In a small bowl, combine the softened butter with half of the chopped fresh thyme, half of the rosemary, and 2 smashed garlic cloves. Season with a pinch of salt and pepper.
3. 3Carefully loosen the skin over the chicken breast and thighs with your fingers, being careful not to tear it. Spread the herb butter evenly under the skin.
4. 4Rub the outside of the chicken with olive oil, then generously season with salt and black pepper.
5. 5Stuff the chicken cavity with the quartered lemon, remaining fresh thyme and rosemary, and the remaining garlic cloves.
6. 6Truss the chicken's legs together with kitchen twine to ensure even cooking.

Roasting

1. 1If using, scatter the chopped onion and carrots in the bottom of a large roasting pan. Place the lemon slices on top of the vegetables or directly on the roasting rack.
2. 2Place the prepared chicken breast-side up on a roasting rack set over the roasting pan (or directly on the vegetables).
3. 3Roast for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue roasting for another 75-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
4. 4Baste the chicken every 20-30 minutes with the pan juices for extra moisture and flavor.
5. 5If the skin is browning too quickly, loosely tent the chicken with aluminum foil.

Finishing

1. 1Once cooked, remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavorful chicken.
2. 2Carve the chicken and serve hot with the roasted vegetables and pan juices, if desired.