Roasted Lemon-Thyme Chicken
1 large whole chicken, rinsed and patted dry
1 lemon, zested and cut into quarters
4 tablespoons unsalted butter, room temperature
1 tablespoon thyme, chopped
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
Preheat oven to 350.
Place chicken in a roasting pan, and season the cavity with salt and pepper. Place lemon and thyme springs in cavity.
In a small bowl, combine the butter, lemon zest, chopped thyme, salt and pepper. Create a small slit between the skin and the chicken breast, leaving the skin attached. Gently massage ½ of the butter mixture under the skin. Rub the remaining butter mixture on the top of the bird.
Roast for 1 hour and 45 minutes, or until an instant read thermometer, inserted into the thickest part of the thigh, registers 170 degrees.
Transfer chicken to a cutting board and tent with foil. Let rest 20 minutes before carving.Tags: Poultry, Summer Fresh —