Roasted Chicken

 

Whole chicken

Whole garlic - cut crosswise

Whole lemon - cut halved

Bunch of Thyme

Liberally Salt and Pepper

 

WASH chicken

RINSE chicken

Remove excess fat (if any)

Remove pin feathers (if any)

Pat the outside skin DRY

Liberally salt & pepper INSIDE chicken

Stuff the cavity with Bunch of Thume, both halves lemon, and all the garlic

Brush the outside with butter and sprinkle with salt and pepper

TRUSSING the chicken

TUCKING the wing under the body to avoid burn

ROAST for 1.5 HOURS with 425 F

Check temperature on thigh at least 180F and the breast 165F for safety

Remove the chicken and

COVER for 20 MINUTES with aluminum foil to let the juice back into the chicken - avoid dry meat