Herb-Roasted Chicken

Total Time:
1 hr 45 min
30 min
1 hr 15 min

6 to 8 servings

  • 2 3 -to-4-pound chickens
  • Kosher salt and freshly ground pepper
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon chopped fresh thyme, plus 2 sprigs
  • 2 teaspoons chopped fresh rosemary, plus 1 sprig torn in half
  • 1 lemon, halved
  • 1 onion, halved
  • 6 cloves garlic, smashed
  • 5 bunches scallions, quartered
  • 2 pints grape tomatoes or small heirloom tomatoes
  • 2 tablespoons extra-virgin olive oil
  • Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.

  • Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.

  • Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.

  • Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

  • Photograph by Anna Williams

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