Simple Roast Chicken

1 3 1/2- to 4-pound chicken, giblets removed
2-4 tablespoons butter, softened
Garlic powder or crushed garlic, to your liking, or eliminate.
2 tablespoons parsley, thyme, basil, or other dried herb, crushed
1-2 lemons, halved
1 tablespoon olive or vegetable oil
1 teaspoon kosher salt
1/4 teaspoon black pepper


Adjust oven rack to lowest position. Heat oven to 450° F.

Place a rack in a large ovenproof skillet or small roasting pan.

Rinse the chicken inside and out and pat dry. Place in pan. Mix together the butter, garlic, and dried herbs. Loosen the skin and generously rub the butter and herb mixture in between the skin and the meat. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Rub the oil over the skin. Sprinkle with 1/2 teaspoon of the salt and the pepper. Toss the remaining salt into the cavity, along with lemon halves. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.

Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer it to a cutting board. Let it rest for at least 15 minutes before carving. If making a pan sauce, reserve the drippings.

I usually fashion a simple pan sauce out of the juice from the lemon that was roasted with the chicken, chicken broth/stock, and the pan drippings, with salt and pepper to taste. Yum.