The Best Whole Roasted Chicken
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to indulge in the most epic whole roasted chicken feast of your life!
Today, we’re diving into the world of mouth-watering, finger-licking goodness, and trust me, you won’t want to miss this!
No more boring, bland chicken dinners!
Imagine a juicy, golden-brown chicken, infused with the most heavenly flavors of butter, lemon, and thyme. It’s a match made in culinary heaven!
Preheat your oven to 425 degrees F (220 degrees C). While that’s heating up, let’s get our chicken ready for its close-up!
Pat that beautiful bird dry with some paper towels, making sure to get all the nooks and crannies. Then, season it heavily with salt and pepper on the outside and inside the cavity. Don’t be shy, now!
Stuff the cavity with 1/4 cup (1/2 stick) of butter and 10 sprigs of thyme. Squeeze 1/2 lemon into the cavity and drop the lemon half inside. It’s like a little present for your taste buds!
Now, rub the remaining 1/4 cup of butter underneath the skin. Don’t forget to rub the skin with 1 tablespoon of olive oil or additional melted butter. You want that skin to be nice and golden!
Place that beautiful chicken on a wire rack in a roasting pan and let the magic happen Bake it in the preheated oven until an instant-read thermometer inserted into the thickest part of the chicken reads at least 160 degrees F (70 degrees C), about 45 minutes.
Remove it from the oven and baste it with those delicious drippings. Let it rest for about 30 minutes before serving. The anticipation is killing me!
Get ready to indulge in the most epic whole roasted chicken feast of your life!
Printable Recipe
Ingredients
- 1 whole chicken
- 1/2 cup butter (divided)
- 10 sprigs of thyme
- 1/2 lemon
- 1 tablespoon olive oil or additional melted butter
- salt (to taste)
- pepper (to taste)
Instructions
- 1. Preheat your oven to 425 degrees F (220 degrees C).
- 2. Pat the chicken dry with paper towels, seasoning it heavily with salt and pepper inside and out.
- 3. Stuff the cavity with 1/4 cup of butter, 10 sprigs of thyme, and squeeze 1/2 lemon into the cavity, placing the lemon half inside.
- 4. Rub the remaining 1/4 cup of butter under the skin and with 1 tablespoon of olive oil or additional melted butter on the skin.
- 5. Place the chicken on a wire rack in a roasting pan.
- 6. Bake in the preheated oven until an instant-read thermometer reads at least 160 degrees F (70 degrees C) in the thickest part of the chicken, about 45 minutes.
- 7. Remove from the oven and baste with the drippings.
- 8. Let it rest for about 30 minutes before serving.
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