Pan-Roasted Hen & Gravy

Pat chicken dry, and space, breast facet up, on a wire rack space in a rimmed baking sheet. Let stand at room temperature half-hour.

Preheat oven to 425F. Loosen and grab pores and skin from breasts, thighs, and legs with fingers. (Enact no longer entirely detach pores and skin.) Race collectively butter, salt, and pepper. Spread evenly below loosened pores and skin. Fastidiously replace pores and skin. Scheme lemon, onion, and garlic in cavity, and tie legs alongside with kitchen twine.

Roast in preheated oven till a thermometer inserted in thickest a part of breast registers 165F, 60 to 70 minutes. Let relaxation 20 minutes sooner than carving. Discard pores and skin, lemon, onion, and garlic.