Average Rating: 4.8TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours + standing
YIELD: 12 servings.Ingredients
- 3 teaspoons dried thyme
- 2 teaspoons salt
- 2 teaspoons seasoned salt
- 2 teaspoons pepper
- 1/2 teaspoon garlic powder
- 2/3 cup butter, cubed
- 1/3 cup lemon juice
- 2 tablespoons Dijon mustard
- 1-1/2 teaspoons paprika
- 1/2 teaspoon garlic salt
- 1 roasting chicken (6 to 7 pounds)
Instructions
- 1. Preheat oven to 425آ°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm.
- 2. Sprinkle half the thyme mixture inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.
- 3. Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.)
- 4. Roast 30-60 minutes longer or until a thermometer inserted in thickest part of thigh reads 170آ°-175آ°. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts
1 serving: 390 calories, 27g fat (11g saturated fat), 132mg cholesterol, 918mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 33g protein.