Garlic Roast Chicken with Rosemary

Instructions:

1. Pat the chicken completely dry with paper towels. Tie the legs together with kitchen twine and let the bird sit at room temperature for 30 minutes.
2. In a small bowl, mix the softened butter, minced garlic, chopped rosemary, thyme, salt, and pepper.
3. Carefully loosen the skin over the breast meat using your fingers. Stuff about half of the herb butter directly under the skin, spreading it evenly, and rub the remaining butter over the entire exterior of the bird.
4. Stuff the cavity of the chicken with the halved garlic head, lemon halves, and rosemary sprigs.
5. Preheat the oven to 425°F (220°C).
6. Place the chicken on a rack in a roasting pan and pour the 2 tbsp chicken broth into the bottom of the pan.
7. Roast for 75–90 minutes, basting the bird once halfway through the cooking time using the pan juices.
8. Remove the chicken from the oven when the thickest part of the breast reaches 165°F (74°C).
9. Transfer the bird to a carving board and let it rest for 20 minutes until the internal temperature rises to the safe 165°F (74°C).