Lemon-Thyme Roast Chicken

1. 1

   Preheat the oven to 450.

2. 2

   In a small bowl, blend the 1/2 stick of butter with the thyme and 2 tablespoons of the lemon juice.

3. 3

   Season with salt and pepper.

4. 4

   Season the chicken cavity with salt and pepper and tuck the lemon inside.

5. 5

   Spread one third of the lemon-thyme butter under the skin of the breasts and thighs.

6. 6

   Rub the remaining butter all over the chicken and season with salt and pepper.

7. 7

   Set the chicken breast side up in a large cast-iron skillet.

8. 8

   Roast for 40 to 45 minutes, until an instant-read thermometer inserted in the inner thigh registers 160.

9. 9

   Transfer the chicken to a carving board and let rest for 10 minutes.

10. 10

    Meanwhile, skim off all but 1 tablespoon of fat from the pan juices.

11. 11

    Stir in the remaining 1 tablespoon of lemon juiceand cook over moderate heat until hot, 1 to 2 minutes.

12. 12

    Remove from the heat and stir in the remaining 1 tablespoon of butter.

13. 13

    Season with salt and pepper.

14. 14

    Carve the chicken and transfer to a platter.

15. 15

    Spoon the pan sauce on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.