Ingredients
– 1 whole chicken, about 3 ½ pounds (approximately 1.6 kg)
– 3 tablespoons melted butter
– 1 teaspoon salt
– ½ teaspoon pepper
– 1 bunch thyme plus 1 tablespoon fresh thyme
– 1 head garlic, sliced in half horizontally
– ½ onion
– Lemon slices for serving
Instructions
1-Preheat the oven to 400°F (approximately 200°C). Pat the chicken dry, remove the giblets, tuck the wings under the breast, and tie the legs together with kitchen twine.
2-In a bowl, combine the melted butter, salt, pepper, and thyme; rub this mixture all over the chicken including under the skin.
3-Stuff the cavity with garlic halves, onion, and thyme sprigs.
4-Place the chicken breast side up on a baking dish and roast for about 60 to 75 minutes, or until the skin is golden brown and an internal thermometer inserted into the thickest part reads 165°F (74°C). Spoon the pan juices over the chicken occasionally during roasting.
5-After cooking, let the chicken rest, loosely covered with foil, for 15 minutes before carving to allow the juices to redistribute.
Last Step:
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🍗 Tying the legs helps the chicken cook evenly and stay juicy throughout the roasting process
🔥 Patting the skin completely dry before cooking promotes extra crispiness – broil briefly after roasting for an even crunchier skin
⏰ Resting the chicken for 15 minutes after roasting is crucial – it allows the juices to redistribute, preventing dry meat
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving (1/4 to 1/6 of chicken)
- Calories: 506
- Sugar: 1g
- Sodium: 792mg
- Fat: 37g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 165mg