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- 1 (3.5 pound) whole chicken, patted dry
- 3 1/ 2 tablespoons butter, at room temperature
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 4 cloves garlic, crushed
- 2 tablespoons olive oil, plus more for drizzling
- 1/ 2 cup white wine
- 1 1/ 2 lemons, 1 sliced into rings
- 4 white onions, quartered
- Salt, to taste
- Black pepper, to taste
- Arrowroot powder, optional
- Fresh parsley
Preheat the oven to 350ºF.
Mash the thyme, garlic powder, onion powder and salt into the butter with a fork.
Place the chicken into a large baking tray and sprinkle a generous amount of salt onto and inside the cavity of the chicken.
Massage the garlic butter onto the skin of the chicken and also underneath the skin of the chicken. This can be done by separating the skin from the chicken with your fingers. Pour the white wine and olive oil over the chicken (this will prevent the butter from burning). Stuff the chicken with half a lemon and a handful of fresh parsley. Reserve some parsley to serve.
Place the onions and lemon slices around and underneath the chicken for it to sit on. Pour some olive oil and sprinkle some salt onto them.
Place your chicken into the oven and cook for 1hour and 20 minutes. You can check if your chicken is cooked by placing a skewer into the centre of the chicken. If the liquid comes out clear your chicken is cooked. If the liquid is pink it will need a little more time cooking. For the last 5 minutes of cooking turn the oven's temperature all the way up. This will help get the skin extra crispy and brown.
Once the chicken is cooked, set the chicken aside to rest. Pour the juices into a pan and stir through the arrowroot powder on a low - medium heat on the stove top for several minutes until the sauce has thickened.
Finish off by sprinkling fresh parsley onto the chicken and pouring over the gravy.