RecipeDelish

Ingredients

• 1 whole chicken (4-5 lb), giblets removed
• 2 tsp kosher salt
• 1 tsp black pepper
• 4 tbsp unsalted butter, softened
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 lemon, halved
• 1 onion, quartered
• 2 tbsp olive oil

Steps

1. Heat the oven to 425°F. Pat the chicken completely dry inside and out.
2. Mix the butter with garlic, thyme, 1 teaspoon of the salt and half the pepper. Rub it all over the chicken and under the breast skin.
3. Season the cavity with the remaining salt and pepper, then fill it with the lemon halves and onion quarters. Tie the legs together.
4. Rub the outside with olive oil and place breast-up on a rack in a roasting pan.
5. Roast 60-75 minutes, until the thickest part of the thigh reads 175°F and the breast reads 165°F. Tent loosely with foil if the skin browns too fast.
6. Rest 15 minutes before carving so the juices redistribute.