Ingredients

• 1 pound whole chicken
• 3 tablespoon unsalted butter, softened
• 2 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 fresh rosemary, sprigs
• 2 fresh thyme, sprigs
• 1 lemon, halved
• 1 yellow onion, quartered
• 2 carrot, cut into 2-inch pieces
• 2 celery, cut into 2-inch pieces
• 1 cup chicken broth

Steps

1. Remove chicken from refrigerator 30 minutes before cooking to allow it to reach room temperature for even cooking.
2. Preheat oven to 425°F.
3. Pat the chicken completely dry inside and out with paper towels; any moisture prevents crispy skin.
4. Rub the softened butter all over the outside of the chicken, paying special attention to the breasts and thighs.
5. Season the inside and outside of the chicken generously with kosher salt and black pepper.
6. Stuff the chicken cavity with the rosemary sprigs, thyme sprigs, lemon halves, and quartered onion.
7. Tie the chicken legs together with kitchen twine to help it cook evenly.
8. Place the chicken breast-side up in a roasting pan and arrange the carrot and celery pieces around it.
9. Pour the chicken broth into the bottom of the pan (not over the chicken) to keep the pan moist and create drippings for gravy.
10. Roast the chicken at 425°F for 20 minutes, then reduce heat to 375°F and continue roasting for 50–60 minutes, until the internal temperature at the thickest part of the thigh reaches 165°F when measured with a meat thermometer.
11. Remove the chicken from the oven and let it rest on a cutting board for 10 minutes before carving; this allows juices to redistribute throughout the meat.
12. Carve the chicken and arrange on a serving platter with the roasted vegetables.