In order to keep everyone coming at the dinner hour, you'll need to cook something that will entice even the busiest of the flock. This recipe is tried and true. A wonderful blend of herbs makes this one a keeper. Nothing will bring them home like a delicious meal wafting through your rooms as they enter the house.
Pair this one withToaster Oven Roasted Potatoes that you can toss in a pan while the chicken is cooking and you've got a great duo!
2 teaspoons dried thyme
1 1/2 teaspoons salt
1 teaspoons seasoned salt
1 teaspoons pepper
1/2 teaspoon garlic powder
1/2 cup butter, cubed
1/3 cup lemon juice
1 tablespoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon garlic salt
1 roasting chicken (3 to 4 pounds)
Preheat oven to 425°. In a small bowl, mix the first five ingredients.
In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm.Sprinkle half of the thyme mixture inside chicken.
Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.
Brush outside of chicken with 1/4 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.)
Roast 30 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.