Roasted Chicken can be the perfect dish for Thanksgiving, if your feeding a small crowd. This roasted chicken is juicy and full of delicious flavor.
1 whole chicken
3 to 4 tablespoons salted butter
salt and pepper
Let chicken sit at room temperature for 30 minutes. Pat chicken dry with paper towels. Sprinkle a little salt and pepper inside the cavity of the chicken. Place lemon cut in half, garlic cloves, and bundle of thyme inside the chicken. Tie the legs together using kitchen twine. Rub butter all over the entire chicken and sprinkle with some additional salt and pepper. Place chopped onion, celery, and carrots in the bottom of a roasting pan and place chicken on top of the vegetables. Cook chicken for 15 minutes per pound in a 425 degree oven until the juices run clear and the internal temperature is 165 degrees.
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