Recipe by Shannon Smith

by Tia


  • 2 tablespoons unsalted butter, softened
  • 5 garlic cloves, 1 minced
  • ½ teaspoon minced rosemary plus 2 rosemary sprigs
  • ½ teaspoon minced thyme plus 2 thyme sprigs
  • ½ teaspoon finely grated lemon zest
  • salt
  • freshly ground black pepper
  • 1 whole chicken, at room temperature
  • 1 large onion, cut into 8 wedges
  • 1 lemon, cut crosswise into 8 rounds
  • 1 cup water, divided
  • ½ cup chicken stock or broth


1. Preheat the oven to 200ºC and position a rack in the lower third of the oven.
2. In a bowl, mix the butter with the minced garlic, minced herbs, and the lemon zest; season with salt and pepper.
3. Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper. 4. Set the chicken breast side up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves, and herb sprigs, and add ½ a cup of water.
5. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast side down and roast for another 20 minutes until the skin is lightly browned.
6. Using tongs, turn the chicken breast side up. Add another ½ a cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh regitsters 175°F to 180°F.
7. Tilt the chicken to drain the cavity juices into the pan. Transfer the chicken to a cutting board. Remove the rack from the pan and spoon off the fat.
8. Place the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices. 9. Carve the chicken and pass the chunky jus around the table.

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