Perfect Roasted Chicken


1 4-5 pound whole chicken (remove neck and giblets)
Salt and pepper
1 lemon, halved
1 garlic bulb, halved crosswise
1 bunch thyme
2 tablespoons butter, melted

Preheat oven to 425°F degrees. Rinse out chicken and place in roasting pan. Liberally sprinkle salt and pepper in the cavity of the bird (add more than you think you would). Stuff lemon, garlic and thyme in cavity. Tie together legs to close cavity and tuck wings under. Brush butter on skin and sprinkle on additional salt and pepper. Cook for 1 1/2 hours. When cooked, remove from oven and cover with aluminum foil and let stand for 10 minutes.

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