Roast Chicken

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Ingredients:

  1 Four pound roasting chicken
  1 tsp   Dried Thyme
1/4 stick Butter (1/16 lb)
  1       Quartered Onion
          Sea salt to taste (I prefer the fresh ground sea salt)

Pre-heat oven to 475 degrees F.

Coat inside cavity of chicken with thyme and sea salt. Add half the butter, and the onion. Use the remaining butter to coat the outside of the chicken.

The wings should be tucked under the back of the chicken and the chicken should be placed on a rack breast side-down in a roasting pan.

Add a small amount of water to the bottom of the pan, then roast for 10 minutes. Reduce the remperature to 375 and roast for 25 minutes longer.

Turn the chicken over and roast util it is browned, and until the internal temperature (measured with a meat thermometer) is at least 165 degrees F. This will likely be around 35 minutes longer. When using a meat thermometer, place it so that the tip/sensor is as close to deepest part of the breast as possible, and make sure that it is not touching a bone.