Lemon and Thyme Roast Chicken

From Tante Dayle

Ingredients:

• 1 – 3 to 4 lb chicken
• 2 lemons, quartered
• 1 lemon, thinly sliced
• 2 sprigs thyme
• 1 Tbsp dried or fresh thyme
• 2 cloves garlic
• 1 clove garlic, minced
• 2 Tbsp butter, softened
• Sprinkle salt and pepper

Directions:

1. Preheat oven to 350^oF.
2. Fill cavity of chicken with lemons, 2 cloves of garlic and the thyme sprigs.
3. Lift the skin of the chicken and gently place lemon slices underneath.
4. Rub butter over outside and season with thyme, minced garlic, salt and pepper.
5. Place chicken in a baking dish and cover with aluminum foil.
6. Bake covered for an hour.
7. Remove foil and bake for another ½ hour.
8. Baste regularly.
9. Cooking times will vary depending on the oven and size of the chicken.
10. If you can pull the wings of easily and the juices run clear when pierced with a fork it should be cooked.