Garlic and Thyme Roasted Chicken
Servings 4
Equipment
- Roasting Pan with Roasting Rack or a Large Cast-Iron Skillet
- Meat Thermometer
Ingredients
- 5 lb. chicken
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 5 large cloves of garlic
- ½ yellow onion cut into wedges
- 3 tbsp butter softened
- 1 clove of garlic minced
- A handful of fresh thyme
- Olive oil cooking spray
Instructions
- Preheat the oven to 425 degrees.
- Remove chicken giblets from the cavity and rinse the chicken. Pat dry with paper towels.
- 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.
- Mix 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 them with some of the butter mixture. Rub any leftover butter mixture over the skin and season the entire bird with sea salt, freshly cracked pepper, garlic powder, and fresh thyme leaves to taste.
- Place the bird on a roasting rack in a roasting pan or in a large cast-iron skillet.
- Insert a meat thermometer into the thickest part of the thigh, without touching the bone.
- Place the chicken into the oven and roast for 1-1½ hours, or until the temperature reaches 180 degrees.
- Remove the chicken from the oven and let it rest for at least 10 minutes before carving. Enjoy.