Citrus and Herb Roast Chicken -

Updated at: Thu, 17 Aug 2023 01:02:31 GMT

Step 1

Preheat oven to 400 degrees. Let chicken and butter sit at room temperature 1 hour. (If necessary, soften butter further in the microwave, 10-15 seconds.)

Step 2

Make the spiced butter: In a large bowl, combine butter with salt, pepper, oregano, cumin, cardamom, paprika and honey, stirring to blend thoroughly. Pick leaves from 1 sprig thyme and add leaves to softened butter, stirring to fully incorporate.

Step 3

Remove giblets (if any) from chicken. Use paper towels to thoroughly pat chicken dry. (Completely dry, the skin will crisp beautifully during roasting.)

Step 4

Halve lemon and squeeze it inside chicken cavity. Stuff lemon halves, onion, garlic, remaining thyme sprigs and rosemary sprigs inside cavity.

Step 5

Truss the chicken: Use butcher’s twine to tie the legs together and secure the wings to the breast.

Step 6

Pat chicken dry once again. Slather soft spiced butter all over chicken until fully covered.

Step 7

Place whole chicken on a sheet pan with a wire rack set inside. Cover with foil, place in oven and roast 15 minutes.

Step 8

After 15 minutes, pull chicken out of oven, remove foil and carefully drain any melted butter that has collected in the pan, reserving it in a heatproof dish. Change the foil. Return chicken to oven and cook 20 minutes more.

Step 9

Rotate chicken and cook 20 minutes more. Pull chicken out of oven once more, remove foil, and use a brush to coat entire bird with reserved butter.

Step 10

Increase heat to 425 degrees. Cook chicken, uncovered, until skin is golden brown and an instant-read thermometer reads 155-160 degrees, 25-30 minutes. (Temperature will reach 165 degrees as chicken rests.)

Step 11

Let chicken rest 15 minutes before serving.

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