Love garlic and butter? You will just fall in love with this amazing recipe! With just about 5 minutes of prep, what could be more mouthwatering than a simple recipe like this one?
3 ½ to a 4-pound whole chicken
½ medium onion
4 sprigs of thyme or 1 sprig of rosemary or parsley
2 tablespoons unsalted butter softened
1 tablespoon olive oil
2 cloves garlic finely chopped, more to taste
kosher salt and black pepper
Preheat the 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. 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.
*Garlic Butter Option: I prefer to spread the garlic butter mixture over the skin of the chicken. If you'd like, half of the garlic butter can be placed under the skin to infuse the butter into the meat. Use your fingers to gently separate the skin from the breast meat and add the butter mixture under the skin. Massage it around the chicken breast to spread it over the meat between the skin and the meat. Spread a thin layer of the remaining butter mixture over the skin.