Garlic and Thyme Roasted Chicken

Ingredients:

• 1 whole chicken (about 4 lbs)
• 3-4 sprigs of fresh thyme (or 1-2 tsp dried thyme)
• 5 garlic cloves, minced
• 1 lemon, halved
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp paprika (optional)
• 1 onion, quartered (optional)
• 1/2 cup chicken broth (optional, for basting)

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Chicken: Rinse and pat the chicken dry with paper towels. Gently loosen the skin over the breasts and legs using your fingers.
3. Season the Chicken: In a small bowl, mix the olive oil, minced garlic, thyme leaves (strip them off the sprigs if using fresh thyme), salt, pepper, and paprika (if using). Rub this mixture all over the chicken, including under the skin and inside the cavity.
4. Stuff the Chicken: Place the lemon halves inside the chicken cavity along with a couple of extra sprigs of thyme (optional). If using, add the quartered onion.
5. Roast: Place the chicken in a roasting pan or cast-iron skillet. If you prefer, add 1/2 cup chicken broth or wine to the bottom of the pan to keep the chicken moist while roasting.
6. Bake: Roast the chicken in the preheated oven for 1 hour to 1 hour 20 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C). Baste the chicken with its juices halfway through cooking, if desired.
7. Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, keeping the meat tender and juicy.

Serving Suggestion: Pair this thyme-infused roasted chicken with a side of roasted vegetables or a fresh green salad for a satisfying meal.

Enjoy the rich aroma and taste of thyme in every bite!