Combine 2 Tablespoons unsalted butter (softened at room temperature), 1 Tablespoon chopped fresh thyme, 2 Tablespoons chopped fresh tarragon, 1 teaspoon Dijon mustard.
Place 1 sliced onion, 3 smashed garlic cloves, 1/2 bunch fresh thyme, 1 large sprig fresh rosemary in a roasting pan. Toss with olive oil. Place rack on top of herbs and onions.
Reserve 1/2 lemon, 2 smashed garlic cloves, 1/2 bunch fresh thyme and 1 large sprig fresh rosemary. This will be your stuffing.
Preheat oven to 400 degrees. Remove any innards from your chicken, rinse and pat dry. Salt and pepper inside and outside of chicken. Stuff with lemon, garlic and herbs. Tuck wings under and tie legs together (or truss however you prefer). Sear chicken on all sides in skillet with olive oil. I've found this really helps seal in the juices while the chicken in roasting.
Place chicken on rack, squeeze 1/2 lemon over chicken and rub with herb butter mixture. Roast in oven for approximately 25-30 minutes per pound (1.5-2 hours for 3-4 pound chicken). Chicken is done when a meat thermometer reads 155-160 degrees (desired temp for chicken is about 165, but chicken will continue to cook while it rests).
Lemme tell you, the smells that will permeate your house while this chicken cooks...Lord have mercy. Glade should really package this smell in a spray can...it's the next million dollar idea!!Anyway. Once the chicken is done remove it to a cutting board or plate. If you like, reserve pan drippings and use them as a sauce. You can discard the onions and herbs in the roasting pan. It is VERY IMPORTANT to allow the chicken to rest for at least 10 minutes before carving. This allows the natural juices to redistribute throughout the meat.
I mean, just look at that. Sooo pretty! One of my favorite foods of all time. Serve with your choice of sides...for tonight I went with a nice salad and sauteed asparagus.
Happy Cooking!
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