Roasted Chicken & Lemon - Thyme

Rubbing a simple lemon-and-butter all over a whole chicken before roasting creates super juicy, flavorful meat and crisp skin. 

1/2            stick plus 1 tablespoon unsalted butter, softened
1-1/2        tablespoons thyme leaves 
3              tablespoons fresh lemon juice 
Kosher salt
 Pepper 
1          3 1/2-pound whole chicken, patted dry 1 lemon, quartered

 1      Preheat the oven to 450°. In a small bowl, blend the 1/2 stick of butter with the thyme and 2 tablespoons of the lemon juice. Season with salt and pepper.

2       Season the chicken cavity with salt and pepper and tuck the lemon inside. Spread one third of the lemon-thyme butter under the skin of the breasts and thighs. Rub the remaining butter all over the chicken and season with salt and pepper. 

3      Set the chicken breast side up in a large cast-iron skillet. Roast for 40 to 45 minutes, until an instant-read thermometer inserted in the inner thigh registers 160°. Transfer the chicken to a carving board and let rest for 10 minutes.

4       Meanwhile, skim off all but 1 tablespoon of fat from the pan juices. Stir in the remaining 1 tablespoon of lemon juice
and cook over moderate heat until hot, 1 to 2 minutes. Remove from the heat and stir in the remaining 1 tablespoon of butter. Season with salt and pepper. 

5    Carve the chicken and transfer to a platter. Spoon the pan sauce on top and serve.
Pairing:
Citrusy Sauvignon Blanc pairs nicely with this lemony chicken. Look for one from New Zealand.