Classic French Roast Chicken

Preheat your oven to a blazing 220°C (425°F). Remove the chicken from its packaging and pat it thoroughly dry inside and out with paper towels. This is crucial for crispy skin!

In a small bowl, mix the softened butter with half of the salt and pepper. Gently loosen the skin over the chicken breasts and thighs, then rub this seasoned butter directly onto the meat under the skin. Rub the remaining butter over the outside of the chicken.

Cut the lemon in half and smash the garlic head. Stuff the lemon halves, garlic head, and fresh thyme and rosemary sprigs into the chicken's cavity. Tie the legs together with kitchen twine if desired, for a neater presentation.

Place the chicken in a roasting pan, breast-side up. Drizzle with olive oil and sprinkle with the remaining salt and pepper. Roast for 20 minutes at 220°C (425°F) until the skin begins to brown.

Reduce the oven temperature to 180°C (350°F). Continue roasting for another 60-70 minutes, basting with the pan juices every 15-20 minutes. The chicken is done when a thermometer inserted into the thickest part of the thigh reads 74°C (165°F).

Remove the chicken from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist result.

Carve the chicken and serve immediately with the pan juices poured over, alongside your favorite vegetables or potatoes. Bon appétit!