A delicious, lemony, juicy roast chicken perfect for Sunday dinner. This is a Ranch favorite.
4 LB WHOLE CHICKEN
GARLIC POWDER (APROX 1 TBSP)
SALT (APROX 1 TBSP)
PEPPER (APROX 1 Tsp)
LEMON (ZESTED), QUARTERED
½ ONION, QUARTERED
THYME SPRIGS IF USING FRESH
½ CUP BUTTER SOFTENED
½ Tsp SALT
5 CLOVES CRUSHED FRESH GARLIC
LEMON ZEST FROM 1 LEMON
FRESH THYME OR DRIED IF YOU CAN’T FIND FRESH
COMBINE BUTTER AND NEXT 4 INGREDIENTS AND REFRIGERATE AT LEAST 2 HOURS OR OVERNIGHT (CAN BE FROZEN TO LAST LONGER)
HEAT OVEN TO 275F
REMOVE NECK AND GIBLETS FROM CHICKEN IF INCLUDED
LIBERALLY COAT CHICKEN, INCLUDING INSIDE, WITH SEASONINGS
SPREAD GARLIC BUTTER UNDER AND ON TOP OF SKIN OF CHICKEN
STUFF WITH ONION, LEMON AND THYME
PLACE CHICKEN ON A TRAY WITH AN OVEN SAFE RACK
ROAST APROX 1 ½ TO 2 HOURS (WILL DEPEND ON ACTUAL SIZE OF CHICKEN) OR UNTIL INTERNAL TEMP IS 165 F
(Air Fryer Roasting: Roast @ 275F for 30 minutes breast side down, then flip and Roast additional 30 to 45 minutes)
REMOVE, COVER AND REST 15 MINUTES.
SLICE AND SERVE