Take it back to basics with this traditional chicken dish from Tim Sutherland of TimmyChew.
What You Need
Original recipe yields 1 serving
1 whole chicken, about 3 pounds, skin on
1 stick unsalted butter, softened
5 cloves garlic, minced
1 teaspoon lemon zest
1 teaspoon thyme, minced
Reynolds Wrap® Aluminum Foil
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Let's Make It
Preheat oven to 450 degrees F. Create a foil ring to support the chicken while it roasts. Cut a 4-foot piece of Reynolds Wrap® Aluminum Foil. Starting with a long end of your foil sheet, fold a 1.5-inch section over itself repeatedly to create a thick strip. Take the strip and form a ring that is slightly smaller than the size of the chicken. Line a roasting pan with foil. Place the ring inside the roasting pan. Set aside.
Mix butter with garlic, lemon zest and thyme. By hand, carefully loosen the skin all the way around the chicken. Spread the butter between the meat and the skin. Cut lemon in half and put in cavity of chicken. Truss the chicken.
Spread remaining butter on the outside skin of the chicken. Salt skin well with Kosher salt.
Place the chicken breast side down on the ring in the lined roasting pan. Roast for 45–50 minutes or until cooked through.
Reynolds Kitchens Tip
Create a roasting ring with Reynolds Wrap® Aluminum Foil to ensure your chicken roasts evenly and stays upright in the pan.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.