Make note of how much your chicken weighs by reading the label on the outside (if there is no label, we will weigh the chicken in a later step).
Preheat oven or toaster oven to 450 degrees.
Rinse thawed chicken, checking the cavity to remove any reserved giblets.
Pat chicken dry with a paper towel.
Use a kitchen scale to weigh your chicken to determine the cooking time, make note of how many pounds it is.
Liberally apply the olive oil to both sides of the chicken’s skin, rubbing it everywhere.
Divide your butter in half and push it underneath the skin of the breast. 2 tablespoons on either side.
Sprinkle the salt and poultry seasoning on all sides of the chicken.
Cut a lemon in half, squeeze the juice from both sides into the cavity of the chicken.
Add the garlic cloves, herbs if using, and the lemon halves into the cavity.
Roast breast side up at 450 for 15 minutes on a sheet pan lined with a baking rack. It’s OK to omit the rack, but it helps with airflow for a more even cooking.
After 15 minutes has elapsed, reduce the heat to 350 degrees, and bake for 18 minutes PER pound (remember, we weighed our chicken?).
Check the temperature of your chicken by placing a thermometer in between the leg and thigh. I like to look for 145 degrees, as I know the chicken will continue to cook (known as “carry over cooking”) even after I have removed it from the oven.
Remove from the oven and let the chicken rest for 10 minutes before cutting and serving. This helps to allow the juices to redistribute properly.
