Brown Butter, Lemon & Thyme Roasted Chicken

In a small pot over medium heat, add the butter and cook until melted and bubbly. Then begin whisking and continue whisking as the butter browns, about 2-3 minutes. Once the butter is deep golden brown, remove it from the heat and continue whisking. You will see little brown bits at the bottom of the pot and that is fine. You will be able to tell if you burn it, trust me. But if you do, unfortunately you will have to start over.

Set the browned butter aside to cool. Once it has cooled slightly, pour it into a bowl, cover and refrigerate for about 30-40 minutes until thickened.

When you are ready to roast the chicken, preheat your oven to 425 F. Get a roasting pan ready with a wire rack in the bottom.

Remove your browned butter from the fridge and it should be thickened but spreadable. If it has hardened too much just stick it in the microwave for about 20 seconds.

Take your lemon and zest the entire thing. Set the lemon itself aside for later. Add the lemon zest and chopped thyme to the browned butter. Mix together completely. Set aside while you get the chicken ready.

Make sure you rinse and dry the chicken completely and remove the giblets from the cavities. Season the whole thing with the salt and pepper, inside and out. Use your hands to massage in the browned butter mixture. Put the chicken into the prepared roasting pan with legs facing up and cover the pan with the lid. Bake in the oven for 1 hour. Remove the lid and bake for another 25-30 minutes, until the top is browned and the juices run clear.

Then remove the pan from the oven. Allow the chicken to rest for 5-10 minutes before carving. Enjoy!