A good roast chicken seems to be one of the more important standard recipe to have on hand. I have to admit on grocery shopping days picking up a rotisserie chicken is my “cheat day” if you will. I get home late from shopping after work and I am often feeling to beat to go full on “dishitgirl.” I know you are rolling your eyes, but I do cook very often. It is fun for me, and a good distraction! It is not everyday that I need to make a whole roast chicken. You may notice I don’t work with bone in chicken very often. I decided to go for it as I craved a nice piece of crispy skinned chicken. Since the weather is getting warmer I am excited for new produce and farmers markets. Although farmers markets are not full throttle but I decided to use spring onions to cure my craving for a “spring chicken.”
Take a microwave proof bowl and soften the butter if you haven't already. It takes about 25 seconds. Once the butter is soften combine the salt, pepper, and chopped onions.
Prepare the chicken breasts by patting them dry with a paper towel. Then season them with salt and pepper.
Place the chicken breast on a baking sheet lined with tin foil. Take the butter mixture and stuff the butter underneath the skin. Don't be afraid use your fingers to spread it around under the skin! Before you do that you can use your finger to loosen up the skin on the chicken and find an opening.
Before putting the chicken in the oven squeeze a half of a lemon over both breasts. Then take a tablespoon of olive oil and drizzle it over each breast. This will help the skin get brown and crispy.
Roast the chicken for about 30-45 minutes. You can tell the chicken is done by checking if the juice runs clear and by using a thermometer. The thermometer should measure 165 degrees.