Roasted Chicken With Lemon, Garlic and Thyme

Recipe by hollyfrolly
READY IN: 1hr 45mins




  • Let the butter and chicken stand at room temperature for 3o minutes or so.
  • Preheat oven to 425 degrees.
  • Remove and discard any giblets, excess fat, and plastic pop-up timer, if there is one.
  • To prevent burning, tuck the chicken's wing tips under the body.
  • Season the cavity of the chicken, liberally, with salt and pepper.
  • Roll the lemon back and forth on the counter to get the juices going. Pierce the entire surface of the lemon with the fork.
  • Smash up the garlic cloves- the side of a knife does this well.
  • Insert lemon, garlic and thyme into the cavity of the bird.
  • Arrange the onion slices in the center of a heavy-duty roasting pan. (Arranging the onions in overlapping rows works great) Place the chicken on top with the breast side up. Tie the chicken legs together with kitchen twine.
  • Spread the softened butter over the entire surface of the chicken. Season generously with salt and pepper.
  • Roast the chicken until skin is crisp and the skin is a nice golden brown. The juices should run clear when the chicken is pierced with a fork- about 1 1/2 hours. The chicken will be cooked perfectly when an instant-read thermometer (inserted into the breast- then thigh) will read 165 degrees.
  • Garnish with sprigs of thyme.