After a beautiful weekend, we were back in cloudy and cool weather here in Oregon so I decided to roast a chicken for dinner. There is just something so comforting to me about roasting a chicken on cold days. My thyme plant was overflowing so I decided to use garlic and thyme as my main seasonings on this bird. It was simple to prepare and the entire house smelled wonderful while the chicken was roasting. The meat turned out flavorful, tender, and so juicy.Garlic and Thyme Roasted Chicken Recipe and photos by For the Love of Cooking.net
- 1 5lb chicken
- 1 tbsp butter, softened
- 1 clove of garlic, minced
- A handful of fresh thyme
- Olive oil cooking spray
- Garlic powder, to taste
- Sea salt and freshly cracked pepper, to taste
- 5 large cloves of garlic
- 1/2 sweet yellow onion, cut into wedges
Preheat the oven to 425 degrees.
Remove chicken giblets out of the cavity and rinse the chicken. Pat dry with paper towels. Mix together the butter, 1 clove of minced garlic, and 1 tsp fresh thyme leaves until well combined. Carefully, loosen the skin covering the breasts and coat the breasts with the butter mixture. Rub any leftover butter mixture on top of the skin. If there is no butter leftover then coat the chicken with olive oil cooking spray and season the entire bird with sea salt, freshly cracked pepper, garlic powder, and fresh thyme leaves, to taste.
Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste then place the onion, garlic cloves, and remaining fresh thyme into the cavity. Place the bird on a roasting rack in a roasting pan.
Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least 10 minutes before carving. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net