Ingredients:

  • 1 whole chicken (1.8kg)
  • 2 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 4 tbsp unsalted butter (55g)
  • 4 cloves garlic
  • 1 tbsp fresh rosemary
  • 1 lemon
  • 2 yellow onions

Instructions:

  1. Dry the bird. Remove the chicken from the fridge and pat it inside and out with paper towels until the skin feels like parchment.
  2. Create the compound butter. Mix the softened 55g butter with grated garlic, minced rosemary, lemon zest, and a pinch of salt.
  3. Separate the skin. Gently slide your fingers between the breast meat and the skin to create a pocket, being careful not to tear it.
  4. Apply the flavor. Stuff half of the butter mixture under the skin and rub the remaining half all over the outside.
  5. Prepare the bed. Place the sliced yellow onions and halved garlic head in the center of your roasting pan.
  6. Season generously. Sprinkle the 2 tbsp kosher salt and 1 tsp black pepper over the entire surface from about 30cm height.
  7. Position the lemon. Stuff the lemon halves inside the cavity to release steam and aroma during the roast.
  8. Begin the roast. Place in a preheated 200°C oven for 45 minutes until the skin is deep mahogany and the internal temp hits 74°C.
  9. Baste halfway. At the 25 minute mark, spoon some of the melting butter and juices from the pan back over the breast.
  10. Rest before carving. Transfer the chicken to a board and let it sit for 15 minutes until the juices settle and the meat relaxes.