Real Fat Roast Chicken

• 1 hr 20 min
• Serves 4
• Ms. Coley

"No truffle oil. I'll know." Ms. Coley

The Goods

Tap each one as you gather it. Changing the servings changes these amounts, not the pan or the times, so keep an eye on it.

• 1 whole chicken (about 4 lb)
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp softened butter
• 1 lemon, halved
• 4 garlic cloves, smashed

The Method

1. 01

   Pat the chicken dry and season inside and out with the salt and pepper. Refrigerate uncovered up to a day if you've got the time.

2. 02

   Heat the oven to 425°F. Rub the butter over the skin and put the lemon and garlic in the cavity.

3. 03

   Roast in a skillet for 55 to 70 minutes until the thickest part of the thigh reads 165°F.

4. 04

   Rest 15 minutes before carving. Spoon the pan juices over.

Ms. Coley says: Buy a thermometer. It's cheaper than a family grudge.