Ingredients
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1 (3 pound) whole chicken, giblets removed
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salt and freshly ground black pepper to taste
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1/2 cup butter, or more as needed
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10 sprigs thyme
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1/2 lemon
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1 tablespoon extra virgin olive oil
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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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.
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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.
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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.
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Remove from the oven and baste with drippings. Allow to rest for about 30 minutes before serving.
Nutrition Facts (per serving)
| 467 | Calories |
| 33g | Fat |
| 13g | Carbs |
| 32g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 467 | |
| % Daily Value * | |
| Total Fat 33g | 43% |
| Saturated Fat 14g | 72% |
| Cholesterol 142mg | 47% |
| Sodium 265mg | 12% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 4g | 13% |
| Total Sugars 4g | |
| Protein 32g | 64% |
| Vitamin C 68mg | 75% |
| Calcium 58mg | 4% |
| Iron 2mg | 14% |
| Potassium 449mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
