Step 1: Begin by preheating your oven wait, the directions mention pre-head halves, which I think means preparing the garlic halves and the remaining thyme sprigs. Make sure to mix them in with the chicken for that extra aroma.

Step 2: Place the chicken breast-side up in a roasting pan or baking dish after applying the butter and herb mixture.

Step 3: Roast for 60 75 minutes, or until the skin is golden-brown and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Step 4: Halfway through, baste the chicken with its own juices; if you want crispier skin, broil for the last 2 3 minutes, but keep a close eye on it.

Step 5: Once done, remove the chicken from the oven, cover it loosely with foil, and let it rest for 15 minutes before carving. This helps the juices settle, making every slice tender. For more ideas on herb-infused dishes, you might enjoy checking out my oven-roasted chicken guide on the blog.