Roast Chicken with Lemon and Thyme

Preheat oven to 400ºF.

Remove giblets and rinse chicken. Pat chicken dry with paper towels.

Combine butter and avocado oil together and rub over the entire bird. Combine salt, garlic powder, and thyme and season all around the chicken and inside the cavity.

Poke holes in lemon rind with a fork and put inside cavity. Cover with plastic wrap and marinate overnight if you have time. If not, skip to next step.

Place onion slices in a baking dish large enough for the chicken. Place chicken on top of onion, breast side down. Tent loosely with foil.

Roast the chicken for 1 1/2 hour, basting every half hour. Remove foil and flip over to breast side up. Cook for 20 minutes more, uncovered, to let skin crisp up. Make sure the chicken juices run clear when you cut between the leg and the thigh.