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
1-2 cups chicken broth
salt and pepper
Heat oven to 400ºF.
Rinse and pat dry chicken. Remove anything that’s inside.
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 bottom of pan. May add more if it starts to dry up during cooking. It’s always nice to have extra juice to pour over chicken when done.
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 nicely browned.