Roast Chicken with Garlic and Thyme
Crisp, golden skin and juicy garlic-laced meat exemplify why roasting is one of the best ways to highlight the texture and flavor of a chicken.
- Servings: 4
Source: Martha Stewart Living, April 2010
- 1 whole chicken (about 4 pounds), preferably pasture-raised and organic
- 1 head garlic, halved crosswise
- Coarse salt and freshly ground pepper
- 6 sprigs thyme
- 2 tablespoons unsalted butter, room temperature
- Garnish: fresh thyme
Preheat oven to 450 degrees. Let chicken stand at room temperature for 30 minutes. Rub chicken all over with cut side of garlic. Season cavity with salt and pepper; stuff with garlic halves and thyme. Brush chicken with butter; generously season with salt and pepper. Transfer chicken to a rimmed baking sheet. Cross legs, and tie with kitchen twine.
Roast chicken, basting after 30 minutes, until skin is crisp and golden and an instant-read thermometer inserted into thickest part of thigh reaches 165, about 1 hour. Let stand for 10 minutes before carving. Garnish with thyme.