Lakeshore Shallot and Herb Roast Chicken

Pat the chicken dry with paper towels. This step ensures crispy skin.

Loosen the skin over the breasts and thighs by gently sliding your fingers under it.

In a small bowl, mix the softened butter with Lakeshore Shallot & Herb Seasoning.

Rub half of this butter mixture under the skin of the chicken. Spread the remaining half over the entire surface.

Drizzle olive oil over the skin and season generously with salt and black pepper.

Stuff the cavity with lemon halves, garlic cloves, onion, and thyme sprigs for extra aromatic depth.

Tie the legs together with kitchen twine for even roasting.

Preheat the oven to 425°F (218°C).

Place the chicken breast-side up on a roasting rack in a baking dish or cast-iron skillet.

Roast for 15 minutes, then reduce the temperature to 375°F (190°C). Continue roasting for 50–60 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.

Let the chicken rest for 15 minutes before carving to keep it juicy.

Serve with roasted potatoes, a fresh green salad, or crusty bread to soak up the flavorful juices. Enjoy!