Roasted Chicken

I don’t buy the larger-sized roasting chickens. Instead I buy the smaller 3-1/2 pounders and roast 2 at a time. If that’s not possible, just re-size the recipe for your needs.

2) 3-1/2 pound chickens
1 head garlic, unpeeled and divided in half
1 lemon – sliced into fourths
4 Tbsp. butter – softened
Thyme – dried or fresh
Salt & Pepper
1-2 14oz. cans chicken broth

Preheat your oven to 375 degrees. In a large roasting pan, on the rack, place the chickens. Stuff half of the garlic and half of the lemons into each chicken. Rub 2 Tbsp. of butter on each chicken. Sprinkle dried thyme or layer fresh thyme, and salt & pepper over each bird. Be liberal with the salt & pepper. Carefully pour 1 can of the chicken broth in the bottom of the pan. Cover with foil and place in the oven for 1 hour. Take cover off, check pan to see if more broth is needed and baste. Place back in oven. Keep checking at 30 minute intervals and basting. Cook until done.