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1
In a small pot over medium heat, add the butter and cook until melted and bubbly.
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2
Then begin whisking and continue whisking as the butter browns, about 2-3 minutes.
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3
Once the butter is deep golden brown, remove it from the heat and continue whisking.
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4
You will see little brown bits at the bottom of the pot and that is fine.
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5
You will be able to tell if you burn it, trust me.
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6
But if you do, unfortunately you will have to start over.
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7
Set the browned butter aside to cool.
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8
Once it has cooled slightly, pour it into a bowl, cover and refrigerate for about 30-40 minutes until thickened.
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9
When you are ready to roast the chicken, preheat your oven to 425 F. Get a roasting pan ready with a wire rack in the bottom.
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10
Remove your browned butter from the fridge and it should be thickened but spreadable.
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11
If it has hardened too much just stick it in the microwave for about 20 seconds.
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12
Take your lemon and zest the entire thing.
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13
Set the lemon itself aside for later.
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14
Add the lemon zest and chopped thyme to the browned butter.
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15
Mix together completely.
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16
Set aside while you get the chicken ready.
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17
Make sure you rinse and dry the chicken completely and remove the giblets from the cavities.
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18
Season the whole thing with the salt and pepper, inside and out.
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19
Use your hands to massage in the browned butter mixture.
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20
Put the chicken into the prepared roasting pan with legs facing up and cover the pan with the lid.
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21
Bake in the oven for 1 hour.
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22
Remove the lid and bake for another 25-30 minutes, until the top is browned and the juices run clear.
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23
Then remove the pan from the oven.
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24
Allow the chicken to rest for 5-10 minutes before carving.
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25
Enjoy!
