Lemon Savory Roast Chicken

Four ingredients, one bird, juicy results. The herb of choice here is savory, an underused cousin to thyme with a peppery, pine-and-mint character that pairs naturally with chicken and lemon. Mix it with melted butter and fresh lemon juice, brush over a whole bird, and let the oven do the rest.

Roasting breast side up means the breast meat sits in direct heat, so the skin crisps to a deep golden brown while the dark meat takes longer to cook through. Basting every 20 minutes or so keeps the skin from drying out and reinforces that lemon-butter glaze with each pass.

Savory is the secret. Most people reach for thyme or rosemary by default, but savory has a distinct character. Fresh is best, but a teaspoon of dried works in a pinch (use one-third the amount of fresh because dried herbs are more concentrated).

Lemon juice does more than flavor. The acid helps tenderize the surface meat and accelerates browning, giving you that lacquered look on the skin without having to fuss with multiple bastes.

Chef Tips

• Pat the chicken dry inside and out with paper towels before brushing on the butter mixture. Wet skin steams instead of crisps.
• Use a meat thermometer. Pull the bird at 160°F (71°C) in the breast and 175°F (79°C) in the thigh. Carryover cooking takes both up safely.
• Tuck the wing tips under the body before roasting so they don’t burn during the long cook.
• Let the chicken rest 10 to 15 minutes before carving. Cutting too soon spills the juices onto the cutting board.

Variations

• Add 4 cloves garlic, smashed, to the butter mixture for a more aromatic glaze.
• Stuff the cavity with halved lemon, sprigs of thyme, and an onion quarter for flavor from the inside out.
• Toss baby potatoes around the roasting pan during the last 45 minutes to soak up the drippings.