Indulgent Lemon-Herb Roasted Chicken with Garlic-Thyme Jus

Ingredients

Instructions

1. 1 Preheat your oven to 425°F (220°C).
2. 2 Pat the chicken dry with paper towels and place it in a large roasting pan.
3. 3 Rub the chicken with olive oil, then season liberally with kosher salt and freshly ground black pepper.
4. 4 Stuff the cavity of the chicken with the lemon quarters, minced garlic, and sprigs of thyme and rosemary.
5. 5 Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
6. 6 Roast the chicken in the preheated oven for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
7. 7 Transfer the chicken to a platter and cover with aluminum foil, allowing it to rest for 10-15 minutes.
8. 8 To make the jus, place the roasting pan on the stove over medium heat. Add the chicken stock, butter, smashed garlic cloves, and thyme sprigs.
9. 9 Simmer for 5-7 minutes, scraping up any brown bits from the bottom of the pan, until slightly reduced.
10. 10 Strain the jus through a fine-mesh sieve into a saucepan and keep warm until ready to serve.
11. 11 Carve the chicken and serve with the garlic-thyme jus drizzled over the top.