Roasted Chicken stuffed with lemon, herbs and garlic lend a wonderful flavor to this traditional dish. I'm pretty sure it's the definition of comfort food and is one of my most popular recipes.
- 1 lemon, halved
- Kosher salt
- Freshly ground black pepper
- 1 (5 to 6 pound) roasting chicken
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- Olive oil
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it.