Ingredients

• 1 whole chicken , 3 pound
• salt and freshly ground black pepper to taste
• 0.5 cups butter
• 10 sprigs thyme
• 0.5 lemon
• 1 tablespoon extra virgin olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Pat chicken dry with paper towels. Season heavily with salt and pepper, on the outside and inside the cavity. Stuff the cavity with 1/4 cup (1/2 stick) butter and thyme sprigs. Squeeze 1/2 lemon into the cavity and drop lemon half inside.
3. 3 Rub the remaining 1/4 cup butter underneath the skin. Rub the skin with 1 tablespoon olive oil or additional melted butter. Place chicken on a wire rack in a roasting pan.
4. 4 Bake chicken, uncovered, in the preheated oven until an instant read thermometer inserted into the thickest part of the chicken reads at least 160 degrees F (70 degrees C), about 45 minutes.
5. 5 Remove from the oven and baste with drippings. Allow to rest for about 30 minutes before serving.

Nutrition per serving