4 Ways to Cook a Whole Chicken

Ingredients

• 4.5 lb Whole Chicken (about 4‑5 lb, giblets removed)
• 2 Tbsp Unsalted Butter (softened, divided (1 Tbsp for under skin, 1 Tbsp for cavity))
• 4 sprigs Fresh Thyme (plus extra for garnish if desired)
• 1 Tbsp Olive Oil (for rubbing the exterior)
• 1.5 tsp Kosher Salt (adjust to taste)
• 1 tsp Ground Black Pepper (freshly ground)
• 1 Lemon (cut into wedges for serving (optional))

Instructions

1. Pat the Chicken Dry

   Remove the chicken from its packaging, discard any giblets, and pat the entire bird dry with paper towels.

   Time: PT5M

2. Season the Cavity

   Generously sprinkle salt and pepper inside the cavity, then place the thyme sprigs and 1 Tbsp softened butter inside.

   Time: PT5M

3. Butter Under the Skin

   Using your fingers, gently separate the skin over the breast and thighs and slide the remaining 1 Tbsp butter underneath the skin.

   Time: PT2M

4. Season the Exterior

   Rub the outside of the chicken with olive oil, then season evenly with the remaining salt, pepper, and any extra thyme leaves.

   Time: PT3M

5. Preheat Oven & Prepare Rack

   Place a wire rack on a rimmed baking sheet. Preheat the oven to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

6. Roast the Chicken

   Set the chicken breast‑side up on the rack and roast for about 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 160‑165°F (71‑74°C).

   Time: PT45M

   Temperature: 425°F

7. Rest the Chicken

   Remove the chicken from the oven, transfer to a cutting board, and let it rest for 5‑10 minutes before carving.

   Time: PT5M

8. Carve and Serve

   Carve the chicken into pieces, garnish with lemon wedges if desired, and serve.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

2 g

Fat

22 g

Fiber

0 g