Ingredients
3 teaspoons dried thyme2 teaspoons salt2 teaspoons seasoned salt2 teaspoons pepper1/2 teaspoon garlic powder2/3 cup butter, cubed1/3 cup lemon juice2 tablespoons Dijon mustard1-1/2 teaspoons paprika1/2 teaspoon garlic salt1 roasting chicken (6 to 7 pounds)1 lemon, quartered, optional
Preparation
Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm.
Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.
Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.)
Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
