Recipes Ingredients Meat & Poultry Chicken Roast Chicken with Garlic and Thyme 4.0 (17) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 25, 2021 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 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 Directions 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. Rate it Print