A crispy, juicy whole roast chicken flavored with garlic butter, rosemary, and thyme for the ultimate comfort dinner.

1 whole chicken (4–5 pounds), giblets removed

3 garlic cloves, minced

1 whole head of garlic, sliced in half

3 tablespoons butter, melted

2 tablespoons olive oil

2 1/2 teaspoons kosher salt

1 teaspoon black pepper

2 tablespoons fresh thyme, chopped

3 tablespoons fresh rosemary, chopped

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1. Preheat the oven to 450°F and position the oven rack in the center.

2. Pat the chicken completely dry inside and out with paper towels. Place it on a wire rack set inside a roasting pan.

3. In a small bowl, combine the melted butter and olive oil. Rub the mixture all over the chicken, making sure to coat every side evenly.

4. Season the inside cavity with about 1 teaspoon of kosher salt. Sprinkle the remaining salt and black pepper over the outside of the chicken.

5. Rub the minced garlic, thyme, and rosemary over the chicken, including underneath the skin when possible for extra flavor.

6. Place the halved garlic head inside the cavity of the chicken.

7. Tie the legs together with kitchen twine and tuck the wing tips underneath the bird.

8. Roast the chicken breast-side down for 30 minutes.

9. Carefully flip the chicken breast-side up and spoon the pan juices over the top.

10. Continue roasting for another 30 minutes, or until the thickest part of the breast reaches 160°F with a meat thermometer.

11. For a crispier golden top, broil the chicken for 1–2 minutes at the end if desired.

12. Remove the chicken from the oven, loosely cover with foil, and let it rest for 15 minutes before carving.

Patting the chicken dry helps create crispier skin.

Allow the chicken to rest before carving to keep the meat juicy.

Use fresh rosemary and thyme for the best flavor.