Bundle, Lemon Chicken

 - 1 roasting chicken

 - 4 tablespoons unsalted butter, softened

 - 3 tablespoons minced fresh thyme, plus 1 handful for stuffing

 - 4 cloves garlic, chopped and 4 whole and peeled cloves

 - 2 teaspoons fresh lemon zest

 - Salt and freshly ground black pepper

 - 1 lemon, quartered

INSTRUCTIONS:

1. Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.
2. In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.
3. Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves and the 4 whole, peeled garlic cloves. Cross the legs and tie with kitchen twine.
4. Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.
5. Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 35-40 minutes. Transfer the chicken to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm until ready to serve.
6. Roasted Chicken Variations:
   1. Add a quartered onion to the cavity of the chicken while roasting. 
   2. Roast the chicken on top of celery and carrots, remove the vegetables and reduce drippings, add broth and flour to make gravy.