Sunday Herb Roast
Whole chicken stuffed with lemon, garlic, and three fresh herbs. 75 minutes in the oven.
Method
Preheat oven to 425°F. Combine softened butter, garlic, lemon zest, rosemary, thyme, sage, salt, and pepper in a small bowl.
Pat the chicken dry. Loosen the skin over the breast and thighs with your fingers. Push half the herb butter under the skin. Rub the rest over the outside.
Stuff the cavity with the halved lemon and any remaining herb stems. Tie the legs together with kitchen twine.
Place breast-up on a wire rack set over a sheet pan. Roast at 425°F for 20 minutes, then reduce to 375°F and continue roasting 50-55 minutes, until a thermometer in the thickest part of the thigh reads 165°F.
Transfer to a cutting board; tent loosely with foil. Rest 15 minutes.
While the chicken rests, make the pan sauce: pour off all but 2 tbsp of fat from the sheet pan. Set over medium heat. Add wine; scrape up the browned bits. Add stock; simmer 3-4 minutes until reduced by half. Remove from heat; whisk in cold butter. Season to taste.
Carve the chicken and serve with the pan sauce.
Rest the bird 15 minutes before carving. The juices redistribute, and the meat is noticeably juicier. Skip this step and you lose a third of the moisture to the cutting board.