ROASTED CHICKEN WITH SPICY THYME BUTTER

• 1 3-5lb fresh young chicken, thawed

• 1/2 a package of Kerrygold SALTED* butter (softened) 

• 20 sprigs of thyme 

• 2 lemons (1 quartered and one halved)

• Salt and pepper

• Olive oil

• 1 bag of baby carrots

• 1 bag of petite red potatoes (halved)

• 1 head of garlic (halved) 

• 2 cloves of garlic (grated)

• 1 tablespoon of honey

• 1/2 teaspoon of cayenne pepper

• 1 large onion (quartered)

Preheat oven to 425 degrees and remove upper rack in oven. Wash chicken thoroughly, remove pin feathers, and dry. Make a bed for the chicken by placing carrots, potatoes, onion, and Lemmon that have been seasoned with garlic, lemon, olive oil, and thyme into a roasting pan. Season inside cavity with salt & pepper, and stuff 1/2 head of garlic, 1/2 of onions, 5 sprigs of thyme, and 1/2 of a lemon into the chicken. Continue to season the outside of the chicken with salt/pepper and butter (in between the skin and meat of chicken and on the outside of the chicken). Place chicken in the oven for 1 hour, checking periodically for burning (tint with foil if so). After an hour, place chicken back in oven for 30 min more and melt together remaining butter, cayenne pepper, honey, and thyme. Pour mixture over chicken and proceed to cook for 5-10 more min. Chicken is done when juices from in-between the thigh and body run clear.