From Kristin Groves
I got this recipe from my sister. She may have gotten it from somewhere else, but neither of us can remember, so apologies if I am not giving ample credit. This makes a beautiful dish and is very easy!
1 whole chicken (5-6 lbs)
Kosher salt and freshly ground pepper
1 bunch fresh thyme
3 cloves of peeled garlic
1 lemon, halved
2 tbsp butter, softened
1 onion, thickly sliced
Pre-heat oven to 425.
Remove the chicken giblets and rinse the carcass inside and out. Salt and pepper the inside and outside of the chicken. Stuff the cavity with thyme, lemon halves, and garlic. Rub outside with butter. Put in roasting pan along with onion slices. If needed, tie the chicken legs with kitchen string. Roast the chicken for 1.5 hours or until juices run clear when you cut between the legs and the thigh. Remove to a platter and let stand, covered with foil, for 10-15 minutes.
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