Garlic Butter Roast Chicken

Preheat oven to 450°F.

Ensure the cavity of the chicken is empty by removing the bag of giblets and neck. (Not all chickens will have these.)

Dab the chicken dry with a paper towel and season the inside and outside with salt and pepper.

Cut the onion in half (so you have two quarters of an onion) and place the onion and thyme inside the cavity of the chicken. If the legs are not tied together, use kitchen twine to tie them.

Combine butter, olive oil, and garlic in a small bowl with 1 teaspoon kosher salt and 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme leaves). Mix well.

Spread the garlic butter mixture over the skin of the chicken *see note. Season with salt and black pepper to taste.

Place the chicken in a cast iron or ceramic baking dish. Herbs, onions, lemons, & garlic can be added to the pan if desired.

Place the chicken in the oven and reduce the heat to 425°F. Bake for 45-55 minutes or until the juices run clear and the chicken reaches 165°F.

Remove the chicken from the oven and let rest 10-15 minutes before serving.

Serve with the melted garlic butter in the pan if desired.