Rosemary Garlic Roast Chicken

Preheat your oven to 200°C.

Remove giblets from the whole chicken, rinse under cold water, and pat completely dry with paper towels.

In a small bowl, mix softened butter, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.

Carefully loosen the skin over the breast and thighs with your fingers, and rub half of the herb butter directly onto the meat.

Rub the remaining herb butter evenly over the outside of the chicken skin.

Stuff the cavity with a halved lemon, remaining rosemary sprigs, and smashed garlic cloves.

Tie the legs together with kitchen twine and tuck the wing tips under the body.

Place the chicken breast-side up on a roasting rack inside a roasting pan.

Roast in the oven for 1 hour and 30 minutes until the internal temperature reaches 74°C in the thickest part of the thigh.

Transfer to a carving board and let rest for 15 minutes before carving.