Whole Roasted Chicken with Onion, Garlic and Thyme
Recipe type: Entrees
Serves: 3-4
  • A 4 to 6 pound whole roasting chicken (I used Miller Amish Country Poultry)
  • Freshly ground pepper
  • 1 large bunch of fresh thyme (about 30 sprigs)
  • 1 large head of garlic (I used the colossal garlic for this because the cloves are so large, but regular garlic will work too)
  • 1 small to medium yellow onion, quartered
  • 4 tablespoons of unsalted butter
  • 4 tablespoons of lemon juice
  1. Preheat oven to 425 degree
  2. Remove the chicken giblets if they are present. Remove any excess fat and skin and pat the outside dry with a paper towel.
  3. Liberally pepper the inside of the chicken.
  4. Place the chicken on a roasting rack or in a roasting pan.
  5. Peel the garlic and separate into individual cloves. Peel each clove and stuff them into the cavity.
  6. Take the thyme and fold the long sprigs in half and stuff them into the cavity.
  7. Take the quartered onion and stuff them into the cavity.
  8. If the legs are floppy, tie them together with kitchen string and tuck the wing tips under the body of the chicken if they’re not tightly against it already.
  9. Melt the butter in the microwave for about one minute.
  10. Add the lemon juice to the butter and mix well.
  11. Pour the butter and lemon mixture over the chicken and rub it into the outer skin thoroughly. You can use a brush for this, but I find you get the chicken more thoroughly coated using your hands.
  12. Roast the chicken for 1 to 1 ½ hours or until the juices run clear when you cut between the leg and thigh.
  13. Remove chicken from the oven and place on a platter or carving board.
  14. Cover the chicken with aluminum foil for about 20 minutes.
  15. Slice the chicken and serve with the cooked onions from the chicken cavity.

Whole Roasted Chicken with Onions and Thyme