Clean the chicken, removing any debris or excess fat. Pat it dry with paper towels.
In a bowl, mix the lemon juice and zest, salt, pepper and minced garlic. Rub this mixture all over the chicken, including the inside. Marinate for at least 30 minutes.
Choose a large skillet with a lid. Heat the olive oil and butter over medium-high heat.
Place the chicken breast-side down in the skillet and sear for 5-7 minutes. Then flip and sear on the other side.
Add the chopped onion, rosemary and thyme to the skillet. Sear for a few minutes until the onion is translucent and the herbs begin to release their aromas.
Pour the chicken stock around the chicken. Cover the skillet and simmer over low heat for about 45 minutes, turning the chicken halfway through. Add more stock if necessary to prevent it from drying out.
Check that the chicken is fully cooked, with an internal temperature of at least 75°C. If necessary, cook for a few more minutes.
Remove the chicken from the skillet and let it rest for 10 minutes before slicing and serving.
Tips:
Herb variations: Try adding other herbs such as sage or basil to give it a different twist.
Sides: Serve this delicious chicken with roasted vegetables, mashed potatoes, or a fresh salad.
Enjoy this classic pan-seared whole chicken recipe that is sure to be a hit at your table. Enjoy!
