Roast Chicken with Lemon Sage Bread Stuffing

Ingredients

• 1 whole chicken, 3 1/2 to 4 1/2 lb
• 4 tbsp unsalted butter, softened, for the herb butter
• 2 garlic cloves, finely grated
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped fresh rosemary
• 1 tsp finely grated lemon zest, for the butter
• 1 tsp fine sea salt, for the chicken
• 1/2 tsp black pepper, for the chicken
• 1 lemon, halved
• 4 garlic cloves, smashed
• 4 sprigs thyme
• 1 tbsp olive oil
• 2 cups day-old white bread, in 1/2-inch cubes
• 1 tbsp butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp chopped fresh sage
• 1/2 tsp lemon zest, for the stuffing
• 1/4 cup chicken broth
• 1 large egg, lightly beaten
• 1/2 tsp fine sea salt, for the stuffing
• 1/4 tsp black pepper, for the stuffing

Instructions

1. Take the chicken out of the fridge 45 minutes before roasting, and heat the oven to 425°F. Pat the chicken very dry with paper towels, since dry skin crisps.
2. Mix the softened butter, grated garlic, thyme, rosemary, 1 tsp lemon zest, 1/4 tsp salt and 1/4 tsp pepper in a small bowl.
3. Melt 1 tbsp butter in a skillet over medium heat. Cook the diced onion for 6 to 7 minutes, until soft. Add the minced garlic and sage and cook for 1 minute.
4. Take the skillet off the heat. In a large bowl, toss the bread cubes with the onion mixture, 1/2 tsp lemon zest, broth, egg, 1/2 tsp salt and 1/4 tsp pepper. The bread should be damp but not soggy.
5. Season the inside of the chicken with a pinch of salt. Fill the cavity loosely with the stuffing, then tuck the lemon halves, smashed garlic and thyme sprigs into any space left.
6. Gently slide your fingers under the skin over the breast to loosen it, without tearing. Spread most of the herb butter under the skin, and rub the rest over the outside.
7. Drizzle the chicken with the olive oil and season with the remaining salt and pepper. Tie the legs together with kitchen twine and tuck the wing tips under the body.
8. Set the chicken breast-side up on a rack in a roasting pan. Roast for 20 minutes at 425°F, then lower the oven to 375°F.
9. Roast for 50 to 60 minutes more, until the skin is golden. If it browns too fast, tent the chicken loosely with foil.
10. Check with an instant-read thermometer. The thickest part of the thigh, away from the bone, must read 165°F, and the center of the stuffing must also reach 165°F.
11. Rest the chicken on a cutting board for at least 15 minutes. Carve it, and spoon the pan juices and stuffing over the slices.