The Perfect Roasted Chicken

Step 1 -Adjust an oven rack to the middle position, then preheat the oven to 425 degrees F.

Step 2 -Place the chicken on a cutting board with the breast facing up and the legs pointing in.

Step 3 -Use a sharp knife to slice through the skin connecting the chicken's left leg and the breast, creating a slice about 3 inches long. Continue to cut downward until the joint connecting the thigh to the body is sliced. Repeat on the right side.

Step 4 -Generously season every surface of the chicken, including the cavity, with the salt and the black pepper.

Step 5 -In a large, oven-safe skillet, add the seasoned chicken, breast-side up and cut-side down, and arrange the lemon halves and the garlic halves around it.

Step 6 -Evenly drizzle the melted butter over the seasoned chicken.

Step 7 -Roast the chicken until the internal temperature reaches 165 degrees F in its thickest part, the skin is nicely browned, and no rosy pink color remains, about 45 minutes.

Step 8 -Transfer the skillet to a wire rack and let the chicken rest, about 15 minutes.

Step 9 -Optionally, use a clean, sharp knife to carve the roasted chicken and place it on a serving platter.

Step 10 -Evenly pour the pan juices from the skillet over the chicken pieces and use the roasted lemon and the roasted garlic for garnish or discard them.

Step 11 -Serve.