Oven Roasted Whole Chicken
Oven Roasted Whole Chicken with Herb Compound Butter – Tender and juicy chicken roasted in the oven on a sheet pan with a rack.
- 4 tablespoons softened butter
- 1 tablespoon chopped fresh thyme
- 1 teaspoon olive oil
- 1 whole chicken, 4 – 5 pounds
- 1/2 lemon
- 1 head of garlic
- Sprigs of fresh thyme
- Salt and fresh ground black pepper (to taste)
- 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!