Overview
Roasted Chicken 1 (3-pound) whole chicken Salt and freshly ground black pepper 4 ounces unsalted butter, softened 1 lemon, halved and juiced; halves reserved 1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary 1 onion, halved 4 garlic cloves, smashed Fresh whole herbs, such as rosemary, thyme and parsley sprigs Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper. In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.