Maple-Butter Roasted Chicken

This is a winner for sure!  Anyone who knows me knows that I love crispy skin and this one delivers just that.  Yummy!  And the flavor of the chicken is divine!

1/2 cup butter, room temperature

3 Tbsp maple syrup (use the real stuff)

1 Tbsp fresh thyme, chopped

1 bunch fresh thyme sprigs (reserve 4 sprigs for serving)

1 whole chicken, washed and dried well (4 lbs)

1 lemon, quartered

1 tsp salt

1 tsp freshly ground black pepper

Preheat the oven to 375 degrees.  Mix softened butter, maple syrup and chopped thyme into a paste.

Place chicken into a roasting pan and stuff the cavity with lemon and all but 4 sprigs of thyme. 

Loosen the skin on the chicken breast and thighs.  

Spread half of the butter mixture under the skin.

Fold the wings under the chicken and the drumsticks together.  Rub the remainder of the butter mixture on top of chicken that has been seasoned with salt and pepper. 

Roast the chicken until a thermometer, inserted into the thickest part of the thigh, registers 165 degrees (approx 1.5 hours)

Remove chicken, cover loosely with foil and let it rest for 10 minutes   

Carve chicken and garnish with the remaining thyme springs.