Step 1

Brine the chicken using Eric’s Basic Chicken Brine.

Step 2

In a small bowl, add 2 tablespoons softened butter. Add chopped thyme and work it into the butter. Set aside.

Step 3

In a separate bowl, add the remaining 2 tablespoons of butter.

Step 4

Drizzle in a little olive oil. Work together until smooth.

Step 5

Place the chicken onto a cutting board.

Step 6

Using your fingers, carefully separate the skin from the breast. Lift the skin enough to get your fingers under and spread with breast with the thyme compound butter.

Step 7

Season the cavity of the chicken with fresh ground black pepper (and salt if you did not brine the chicken).

Step 8

Add the lemon, garlic, and sprigs of thyme to the cavity of the chicken.

Step 9

Run the entire chicken on the outside with the butter & olive oil mixture.

Step 10

Truss the chicken.

Step 11

Preheat the oven to 375 degrees F.

Step 12

Place the chicken on a parchment lined sheet pan with a rack (jelly roll pan).

Step 13

Put the chicken in the oven and roast for 1 – 1 1/2 hours until the thickest part of the thigh reaches 165 degrees F. The amount of time will depend on the size of your bird and your oven.

Step 14

When the chicken is done, remove from the oven.

Step 15

Tent the lightly with foil for 10 – 15 minutes.

Step 16

Carve and enjoy!