Ingredients:

  • 1 whole roasting chicken (approx. 4 lbs / 1.8 kg)
  • 2 tsp (12g) Kosher salt
  • 1 tsp (5g) Cracked black pepper
  • 0.5 cup (113g) Unsalted butter, softened
  • 4 cloves Garlic, minced into a paste
  • 1 tbsp (4g) Fresh rosemary, finely chopped
  • 1 tbsp (4g) Fresh thyme leaves
  • 1 tsp (5g) Smoked paprika
  • 1 tsp (5g) Garlic powder
  • 1 head Garlic, sliced in half crosswise
  • 1 medium Lemon, halved
  • 4 sprigs Fresh parsley

Instructions:

  1. Prep the bird. Pat the chicken extremely dry with paper towels to ensure a crispy skin. Note: Any moisture left on the skin will turn to steam and prevent browning.
  2. Create skin pockets. Use your fingers to gently loosen the skin over the breast and thighs to create a pocket for the herb butter. Do this slowly to avoid tearing.
  3. Mix the compound butter. In a small bowl, combine the softened 113g unsalted butter, minced garlic, 4g rosemary, 4g thyme, 5g smoked paprika, and 5g garlic powder.
  4. Apply the butter. Spread the compound butter generously under the loosened skin and over the entire exterior of the bird. Ensure the breast meat is fully covered.
  5. Season the exterior. Season the outside thoroughly with 12g kosher salt and 5g cracked black pepper.
  6. Stuff the cavity. Stuff the chicken cavity with the halved lemon, halved head of garlic, and 4 sprigs of parsley. Note: This creates the internal steam that keeps the meat moist.
  7. Position for roasting. Place the bird on a V shaped roasting rack inside a roasting pan. The elevation is key for air circulation.
  8. Initial over high heat blast. Roast at a over high heat start of 230°C (450°F) for 15 minutes to trigger the Maillard reaction. Listen for the sizzle.
  9. Finish the roast. Reduce heat to 190°C (375°F) and continue roasting for approximately 60 minutes or until the internal temperature reaches 74°C (165°F).
  10. The critical rest. Allow the chicken to rest for at least 15 minutes before carving. This allows the juices to redistribute back into the fibers.