There's something deeply satisfying about the smell of roasted chicken filling your kitchen on Friday afternoon. I've been making this roasted chicken recipe for years, and it's become my go-to for Shabbat dinner when I want something that looks impressive but doesn't require too much fussing. The key is getting that skin golden and crispy while keeping the meat juicy inside. What sets this recipe apart is the herb butter (made with olive oil instead of dairy butter, of course) that goes under and over the skin. I learned this technique from my grandmother, who always said the secret was getting flavor right up against the meat itself. She'd carefully loosen the skin and slide seasoned oil underneath, which creates this amazing barrier that keeps everything moist while the outside crisps up beautifully. The roasting method here is straightforward but effective. Start hot to get that initial sear, then lower the temperature to cook through evenly. I use a combination of garlic, rosemary, and thyme because they pair so well with chicken, but you could easily swap in whatever herbs you have on hand. The lemon adds brightness and helps cut through any richness. This recipe serves about 4 to 6 people, depending on the size of your bird and how hungry everyone is. I like to serve it alongside roasted vegetables or a simple salad. The pan drippings make an excellent base for gravy too, if you're looking to round out the meal.