ROASTED CHICKEN

By Clarabell

Ingredients

• 1/2 day-old baguette
• 3 -5 pound roasting chicken
• 2 T softened unsalted butter
• 8-9 sprigs thyme
• Coarse salt
• Freshly ground pepper
• 5 cloves garlic

Preparation

Step 1

Preheat oven to 425 degrees. Arrange half of a day-old baguette, torn into pieced, in a roasting pan. Place a whole chicken on bread. Cross and tie legs with kitchen twine. Brush chicken with 2 T softened unsalted butter. Stuff 3 or 4 thyme sprigs under skin of each breast half, and season chicken with coarse salt and freshly ground pepper. Scatter 5 lightly smashed garlic cloves and 4 to 6 thyme sprigs in pan. Roast until an instant-read thermometer inserted into thickest part of the thigh reaches 165 degrees, about 1 hour. Let stand for 10 minutes before carving.