Lemony Roast Chicken

425 F

1-2 lemons

1 head garlic

¼ c unsalted butter

1 3-4 lb chicken

Halve lemons, deseed. Cut garlic head in half. Melt butter.

Rinse chicken, pat dry.

With chicken breast facing up and legs pointing toward you, use a sharp knife to slice through loose area of skin connecting the leg and breast, making about a 3″-long incision. Continue cutting downward until you hit the joint that connects the thigh to the body, then stop (once you get through the skin, there’s not much there; if you are cutting through flesh, you’re too close to the breast). This exposes the leg joint, making it easy to tell if chicken is cooked. Repeat on second side.

Season every surface of chicken, including skin along backbone, inside cavity, under wings, and inside part of the leg you just exposed, with lots of salt and pepper. If you’re using kosher salt, it should take you 4–5 generous—as in, four finger—pinches, which will be around 4 whole teaspoons.

Transfer chicken breast side up to a large oven-safe skillet. Arrange lemon and garlic, cut sides down, in skillet around chicken.

Drizzle chicken all over with melted butter and transfer to oven.

Roast til chicken is done, 45ish minutes. Let rest, pour pan juices over to serve.