- 1 – 3.5 pound chicken
- Kosher salt
- Freshly ground black pepper
- 1 lemon, halved (*rolled and pierced with the knife)
- 1 head garlic, cut in half crosswise
- a hand full of cilantro
- 1 TBSP softened butter
- kitchen twine for trussing (*not completely necessary, but it ensures even roasting and nicer presentation)
- probe thermometer
- half sheet pan
- heavy duty foil
Preheat the oven to 425 degrees F. Wrap a half sheet pan in heavy duty foil.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of cilantro, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Insert a probe thermometer in the thickest part of the breast (*it’s the easiest, fool proof way of knowing when the chicken is finished cooking*)
Roast the chicken until a thermometer reads 160 degrees, or until the juices run clear when you cut between a leg and thigh. Let cool for 20 minutes before slicing.