Oven Roasted Whole Chicken

Instructions

• Brine the chicken using Eric’s Basic Chicken Brine.
• In a small bowl, add 2 tablespoons softened butter. Add chopped thyme and work it into the butter. Set aside.
• In a separate bowl, add the remaining 2 tablespoons of butter.
• Drizzle in a little olive oil. Work together until smooth.
• Place the chicken onto a cutting board.
• Using your fingers, carefully separate the skin from the breast. Lift the skin enough to get your fingers under and spread with breast with the thyme compound butter.
• Season the cavity of the chicken with fresh ground black pepper (and salt if you did not brine the chicken).
• Add the lemon, garlic, and sprigs of thyme to the cavity of the chicken.
• Run the entire chicken on the outside with the butter & olive oil mixture.
• Truss the chicken.
• Preheat the oven to 375 degrees F.
• Place the chicken on a parchment lined sheet pan with a rack (jelly roll pan).
• Put the chicken in the oven and roast for 1 – 1 1/2 hours until the thickest part of the thigh reaches 165 degrees F. The amount of time will depend on the size of your bird and your oven.
• When the chicken is done, remove from the oven.
• Tent the lightly with foil for 10 – 15 minutes.
• Carve and enjoy!