Roasted Chicken with Lemon and Thyme

Instructions

1. Step 1

   Preheat the oven to 220°C and position a rack in the lower-middle of the oven.

2. Step 2

   Stir the softened butter, olive oil, garlic, thyme, salt, and black pepper together into a uniform herb butter.

   Ingredients used: 2.0 gr Black Pepper, 40.0 gr Butter, 12.0 gr Fine Salt, 16.0 gr Garlic, 15.0 ml Olive Oil, 6.0 gr Thyme

   Cookware: mixing bowl

3. Step 3

   Set the chicken on a cutting board and pat the cavity and exterior dry. Gently loosen the skin over the breasts with your fingers.

   Ingredients used: 1.0 piece Chicken

   Cookware: cutting board

4. Step 4

   Place both lemon halves in the cavity. Spread the herb butter beneath the breast skin and over the entire exterior until all is used, then tuck the wing tips underneath the chicken.

   Ingredients used: 1.0 piece Lemon

   Cookware: cutting board

5. Step 5

   Place the chicken breast-side up in the roasting pan and roast at 220°C for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: roasting pan

6. Step 6

   Reduce the oven temperature to 190°C and continue roasting until the thickest parts of both the breast and inner thigh reach at least 74°C.

   Timer: 60 min (fixed)

   Cookware: instant-read thermometer, roasting pan

7. Step 7

   Transfer the chicken to a clean cutting board and rest it for 15 minutes before carving.

   Timer: 15 min (fixed)

   Cookware: cutting board