Isn’t this little birdie pretty? Such a great dish to serve if you’re having guests over. If you don’t have a meat thermometer, you will know it’s done when the skin is golden brown and you can twist out the leg easily.
Lemon Thyme Roasted Chicken
4 lb whole chicken
2 T butter
2T olive oil
10 sprigs of thyme (most for stuffing, some for sprinkling)
1 lemon, quartered
head of garlic, cut in half horizontally
small yellow onion, quartered
2 cups chicken broth (maybe more if needed)
salt and pepper
Heat oven to 400ºF.
Remove anything inside of chicken and rinse and pat dry. Place chicken in a roasting pan, breast side up.
Stuff with lemon, thyme, garlic, and onion.
Melt your butter, mix with olive oil and spread all over bird using pastry brush.
Season bird with salt and pepper and sprinkle with thyme.
Pour broth in roasting pan so that it covers the bottom. You may add more if it starts to dry up during cooking, so that you have extra juice to pour over chicken when done.
Place roasting pan on the lowest oven rack. Roast for 1 to 1 1/2 hours until thickest part of breast registers 170-180 degrees or until you can pull leg out very easily and the top is nicely browned. Pour juices from pan over chicken before serving.
Store any leftover chicken with juices poured over it to keep it extra juicy and delicious!