Ingredients
1 (3 lb) whole chicken, giblets removed
salt and black pepper to taste
1/2 cup unsalted butter, at room temperature
10 sprigs fresh thyme
1/2 lemon
1 Tbsp extra virgin olive oil
Directions
1
Preheat the oven to 425°F (220°C).
2
Pat the chicken dry with paper towels. Season generously with salt and pepper inside and out.
3
Stuff the cavity with 1/4 cup (1/2 stick) butter and thyme sprigs. Squeeze lemon into the cavity, then add the lemon half.
4
Spread remaining butter under the chicken skin and brush the skin with olive oil.
5
Place the chicken on a wire rack in a roasting pan.
6
Bake uncovered for about 45 minutes until a thermometer reads 160°F (70°C).
7
Remove from oven, baste with drippings, and let rest for 30 minutes before carving.
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