Crispy Skin Roast Chicken with Lemon and Thyme

Preheat your oven to 425°F (220°C). Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat the chicken extremely dry with paper towels, both inside and out.

Zest one lemon and mix the zest with softened butter, 1 tablespoon of chopped thyme leaves, salt, and pepper in a small bowl.

Carefully loosen the skin over the breast and thighs using your fingers or a small spoon. Spread half of the prepared herb butter directly under the skin, distributing it evenly. Rub the remaining butter all over the outside of the skin.

Cut the zested lemon and the second lemon in half. Stuff the chicken cavity with the lemon halves, the remaining thyme sprigs, and the head of garlic (sliced crosswise).

Tie the legs together with kitchen twine and tuck the wing tips under the body to ensure even cooking. Place the chicken on a roasting rack set inside a roasting pan.

Roast for 1 hour to 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without hitting bone) reads 165°F (74°C).

Remove the chicken from the oven and transfer it to a carving board. Let it rest for at least 15-20 minutes before carving to allow the juices to redistribute through the meat.