Indulgent Lemon-Herb Roasted Chicken with Garlic-Thyme Jus

Ingredients

• 1 whole chicken, 3-4 pounds
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper, freshly ground
• 1 whole lemon, quartered
• 4 cloves garlic, minced
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary

• 1 cup chicken stock, low-sodium
• 2 tablespoons butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   Pat the chicken dry with paper towels and place it in a large roasting pan.
3. 03
   Rub the chicken with olive oil, then season liberally with kosher salt and freshly ground black pepper.
4. 04
   Stuff the cavity of the chicken with the lemon quarters, minced garlic, and sprigs of thyme and rosemary.
5. 05
   Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
6. 06
   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. 07
   Transfer the chicken to a platter and cover with aluminum foil, allowing it to rest for 10-15 minutes.
8. 08
   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. 09
   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.