Perfect Herb and Garlic Roasted Chicken
6 – 8
- 4.5 lb. whole chicken dried well inside and out
- 5 cloves garlic, chopped
- 1 lemon, quartered
- 1.5 Tbsp. fresh thyme, chopped
- 3 Tbsp. butter, melted
Preheat your oven to 415 degrees Fahrenheit. Combine the butter, garlic and thyme. Rub this mixture all over the chicken
Liberally salt all parts of the chicken. Place the lemon quarters in the cavity of the chicken.
Place the chicken breast side up in a dutch oven (the one pictured is 3 quarts). Place your ThermoPro thermometer probe into the thickest part of the thigh. Set the end temperature to at least 165 degrees (some prefer 170-180 degrees).
Place the dutch oven into the oven, carefully keeping the temperature monitor on the outside of the oven.
Roast the chicken at 415 degrees for 20-25 minutes, then reduce the heat to 400. Roast until the thermometer reads at least 165 degrees, then remove the chicken from the oven and allow it to rest for about 20 minutes. At this point you can season with some black pepper if you’d like.
Carefully carve the chicken and pour the delicious juices that formed at the bottom of the dutch oven over it.