Roasted Lemon-Thyme Chicken

Servings: six

Ingredients

1 large whole chicken, rinsed and patted dry
Thyme sprigs
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

Directions

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.