Roasted Chicken

Preheat your oven to 400°F (200°C). Ensure the rack is in the center.

Thoroughly rinse a 4-pound whole chicken inside and out under cold water. Pat dry with paper towels. Remove any giblets if included.

In a small bowl, mix 2 tablespoons of softened unsalted butter with 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of garlic powder.

Rub the seasoned butter mixture all over the chicken, ensuring to get under the skin on the breast.

Place the chicken in a roasting pan. If desired, place 1 sliced lemon and 2 sprigs of fresh rosemary inside the cavity.

Roast the chicken for approximately 60 minutes, or until a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C). The juices should run clear.

Remove from the oven and let the chicken rest for 10 minutes before carving. This allows the juices to redistribute.