Crispy Garlic and Herb Whole Chicken with Lemon Butter Sauce

Preheat your oven to 425°F (220°C) to ensure a crispy skin on the chicken. Rinse the whole chicken under cold water and pat it dry with paper towels to remove excess moisture.

In a small bowl, mix together 4 tablespoons of softened butter, 4 cloves of minced garlic, 2 teaspoons of dried thyme, 2 teaspoons of dried rosemary, and 1 teaspoon of salt to create a flavorful herb butter.

Carefully loosen the skin of the chicken by sliding your fingers underneath it, being careful not to tear it.

Spread half of the herb butter mixture directly under the skin, ensuring even coverage over the breast and thighs.

Rub the remaining herb butter all over the outside of the chicken, making sure to coat it thoroughly.

Squeeze the juice of 1 lemon over the chicken and place the lemon halves inside the cavity for added flavor.

Season the chicken generously with black pepper and additional salt if desired. Place the chicken on a roasting rack in a baking dish to allow air circulation for even cooking.

Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.

While the chicken is roasting, melt 2 tablespoons of butter in a small saucepan over medium heat and add the juice of 1 lemon, stirring to combine.

Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving. Drizzle the lemon butter sauce over the carved chicken pieces for an extra burst of flavor.

Serve with your favorite sides, such as roasted vegetables or a fresh salad, for a complete meal.