Crispy, Savory, Butter Roasted Chicken

For gluten free option, substitute the soy sauce with Gluten and Wheat Free Tamari Soy Sauce.




  1. Heat oven to 475°. Melt butter in 2-qt. saucepan over medium heat; stir in soy sauce; set aside.
  2. Season chicken with salt and pepper, stuff cavity with crushed garlic and bunch thyme; tie legs together with kitchen twine. Transfer to 9″ x 13″ baking dish.
  3. Brush heavily with some of the soy mixture, and cook, basting twice more, until an instant-read thermometer inserted into thickest part of thigh reads 165°, about 1 hour.
  4. Let rest for 10 minutes.
  5. Carve, cut in half or into pieces and serve with lemon wedges.