Lemon Herb Roast Chicken

Ingredients

• 1/2 cup unsalted butter (1 stick) (softened)

• 1 tbsp salt

• 1/2 tsp black pepper

• 1/4 tsp onion powder

• 1/4 tsp fennel pollen

• 1/2 tsp dried oregano

• 1/2 tsp dried parsley

• 1/2 tsp dried rosemary

• 1 whole chicken

• 1 cup dry white wine

• 1 cup chicken stock

• 1 lemon (sliced)

• 1/2 red onion (diced)

• 1 tbsp peppercorns

• 1 small handful of parsley (lightly chopped)

• 3-5 small dried red chilis

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Method

1. In a small bowl, combine the softened butter, salt, black pepper, onion powder, fennel pollen, dried oregano, dried parsley, and dried rosemary. Mix until everything is well combined. Set aside.

2. Rinse the chicken thoroughly and pat it dry with paper towels. Spatchcock the chicken by placing it breast-side down and using sharp kitchen shears to cut out the backbone. Once the backbone is removed, make a small slit on either side of the breastbone. Flip the chicken over, then press down firmly on the breastbone until you hear a little snap and the chicken lays flat. I like to rinse the chicken once more after this, then pat it dry completely.

3. Preheat your oven to 425°F. Using your hands, carefully separate the skin from the chicken just enough to get your fingers underneath. Spread the butter mixture evenly under the skin and all over the chicken, including the back.

4. Once the chicken is fully coated with the butter, prepare the sheet tray. Pour the white wine, chicken stock, peppercorns, lemon slices, red onion, parsley, and chilis (if using) into the tray. Place a wire rack on top of the tray, ensuring it's over the liquid. Set the chicken on the wire rack.

5. Once the oven is preheated, place the sheet tray with the chicken in the oven, positioning the legs towards the back of the oven. Roast at 425°F for 20 minutes. After 20 minutes, reduce the oven temperature to 400°F and continue roasting for another 10 minutes. After the additional 10 minutes, rotate the sheet tray 180° and pour about ½ cup of water into the pan beneath the chicken. Roast for another 20-25 minutes.

6. Remove the chicken from the oven and allow it to rest for 10 minutes before serving. Enjoy!

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Notes

• Roasting chicken might seem hard and like a lot of work, but it's not. It's one of my favorite ways to cook chicken when I want to just pop it in the oven and focus on other parts of the meal.

• If you're worried about whether the chicken is done, check the internal temperature. The breast and white meat will cook faster, so always check the thigh for a temperature of about 165°F. Remember, during the resting period, the chicken will continue to cook as it cools down.

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