Description
Whole roasted chicken rubbed in butter and thyme on the outside for crispy skin and stuffed with a head of garlic and more thyme on the inside to carry the flavor through the whole chicken.
Ingredients
Scale
- 1 whole chicken (about 3 ½ pounds)
- 3 tablespoons butter (melted)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bunch thyme + 1 tablespoon fresh thyme
- 1 head garlic (sliced in half horizontally)
- ½ onion
- Lemon slices (for serving)
Instructions
- Step: Preheat the oven to 400°F.
- Step: Pat the chicken dry with paper towel, remove the giblets, tuck the chicken wings underneath the breast and tie the legs together with kitchen twine.
- Step: In a small bowl, combine the melted butter, salt, pepper and thyme. Use your hands to rub the butter mixture all over the chicken, making sure to get underneath the skin as well.
- Step: Stuff the garlic, onion and thyme sprigs inside the chicken cavity.
- Step: Place the chicken on a large baking dish and roast in the oven breast side up until the skin is golden brown and a thermometer inserted in the chicken reads 165°F, about 60-75 minutes.
- Step: Spoon the juices from the bottom of the baking dish over the chicken and allow the chicken to rest for 15 minutes before carving.
Notes
Storage: Store any leftovers in an airtight container. They will last up to 4 days. Substitutes: You can switch out the herbs based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 506 kcal
- Sugar: 1 g
- Sodium: 792 mg
- Fat: 37 g
- Saturated Fat: 14 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 165 mg