Citrus-Herb Roast Chicken

From the garden

• 3 lemons, oranges, mandarins, or Seville oranges (any citrus big enough to halve and stuff), 1 zested and juiced, 2 halved
• 6 sprigs fresh rosemary and thyme
• 1 head garlic, halved crosswise
• 1 large onion, cut into thick wedges

From the pantry

• 1 whole chicken (about 4 lb)
• 3 tbsp olive oil
• salt · to taste
• black pepper

1. Heat the oven to 425°F. Pat the chicken completely dry inside and out: dry skin is what browns. Season generously all over, including the cavity, with salt and pepper.
2. Stir the citrus zest into the olive oil and rub it all over the bird, working some under the breast skin with your fingers. Stuff the cavity with the citrus halves, half the herb sprigs, and half the garlic. Tie the legs together with kitchen twine if you have it.
3. Scatter the onion wedges, remaining garlic, and remaining herbs in a roasting pan or ovenproof skillet and set the chicken on top, breast up. The vegetables act as a rack and flavor the drippings.
4. Roast 70–80 minutes, until the skin is deep golden and a thermometer in the thickest part of the thigh (not touching bone) reads 165°F. If the breast browns too fast, tent it loosely with foil.
5. Rest the chicken 10–15 minutes on a carving board. Meanwhile, squeeze the roasted citrus halves into the pan, stir the juices with the reserved fresh citrus juice, and season. Carve and serve with the pan jus spooned over.