I love serving a roasted chicken for dinner. I have tried many versions over the years and have found this one to be the easiest and most delicious. Let me know what you think! Plus when you are done, you can take your carcass and turn it into a homemade bone broth, which is full of collagen and minerals! #poultry
one whole chicken about 5-6 pounds (the size will depend on how long you cook it for)
Salt and Pepper
1 bunch fresh thyme
1 lemon halved
5 garlic cloves
2 tablespoons grass fed butter melted
Preheat oven to 425 degrees and place cast iron skillet in oven while preheating.
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.
Carefully remove hot skillet from oven, add some butter or olive oil to the skillet, and carefully place chicken in the skillet. It may splatter.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh or until meat a thermometer reads 165 degrees.
Let chicken rest 15-20 minutes before slicing.
Serve with roasted potatoes and onions, and a Caesar Salad.
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