Roast a Chicken

(from castro15’s recipe box)

Use for Sliced Chicken Sandwiches, Tortilla Soup, Country Club Chicken Salad, or Potpies with Biscuits

Categories: Chicken

Ingredients

  • 4 lb. chicken
  • 2 tbsp. unsalted butter, softened
  • Salt and pepper
  • 1 lemon, pricked several times with a sharp knife
  • 1 small bunch fresh thyme
  • 1/2 head garlic, top sliced off

Directions

  1. Preheat oven to 450.

  2. Rinse the chicken and pat dry. Rub the skin with the butter and season it with salt and pepper. Fill the cavity with the lemon, thyme, and garlic. Cross the legs and tie them firmly with butcher twine. Place the chicken breast-side up in a roasting pan.

  3. Roast until the internal temp in the thickest part of the thigh reads 165, about 1 hour, 15 minutes. Allow the chicken to rest for 15 minutes before carving.

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