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.
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.
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