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This Whole Roasted Chicken Recipe is The G.O.A.T.

Chicken

This Whole Roasted Chicken Recipe is The G.O.A.T.

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!

Ingredients

  1. 1 (3 pound) whole chicken, giblets removed
  2. salt and freshly ground black pepper to taste
  3. 1/2 cup butter, or more as needed
  4. 10 sprigs thyme
  5. 1/2 lemon
  6. 1 tablespoon extra virgin olive oil

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the oven and baste with drippings. Allow to rest for about 30 minutes before serving.

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