Herb-Crusted Roast Chicken

Ingredients

• 1 whole chicken, about 4 pounds
• 3 tablespoons unsalted butter, softened
• 2 tablespoons olive oil
• 4 garlic cloves, finely grated
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• 1 tablespoon chopped parsley
• 1 lemon, halved
• 1 teaspoon flaky sea salt
• 1/2 teaspoon cracked black pepper

Instructions

1. Pat the chicken dry and let it rest at room temperature for 20 minutes while the oven heats to 425°F.
2. Stir the butter, olive oil, garlic, rosemary, thyme, parsley, salt, and pepper into a fragrant herb paste.
3. Rub the herb paste all over the chicken and tuck the lemon halves into the cavity for moisture and aroma.
4. Roast for 20 minutes, then lower the heat to 375°F and continue roasting until the thickest part reaches 165°F.
5. Rest the chicken for 15 minutes, then spoon the pan juices into a small saucepan and simmer with an extra squeeze of lemon.
6. Carve, drizzle with the lemon jus, and finish with more herbs and a pinch of flaky sea salt.