Chef Roscoe Hall’s whole roasted chicken with butter, lemon, and thyme is the best there is! You’ll be making it over and over again!
Prep Time::10 mins
Cook Time::45 mins
Rest Time::30 mins
Total Time:: 1 hr 25 mins
Servings::6
Ingredients
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1 (3 pound) whole chicken, giblets removed
salt and freshly ground black pepper to taste
1/2 cup butter, or more as needed
10 sprigs thyme
1/2 lemon
1 tablespoon extra virgin olive oil
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Pat chicken dry with paper towels. Season heavily with salt and pepper, on the outside and inside the cavity. Stuff the cavity with 1/4 cup (1/2 stick) butter and thyme sprigs. Squeeze 1/2 lemon into the cavity and drop lemon half inside.
Rub the remaining 1/4 cup butter underneath the skin. Rub the skin with 1 tablespoon olive oil or additional melted butter. Place chicken on a wire rack in a roasting pan.
Bake chicken, uncovered, 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 from the oven and baste with drippings. Allow to rest for about 30 minutes before serving.