- 1 lemon, thinly sliced
- 3 garlic cloves, peeled and smashed
- 10 fresh thyme sprigs
- 3 ½ to 4-pound chicken
- 3 tablespoons butter, room temperature
- Kosher salt
- Fresh ground black pepper
- ¾ pound small Brussel sprouts
- 2 tablespoons butter, melted
- Preheat oven to 425 degrees.
- On a baking sheet tray, place all lemon slices, while reserving 2 slices.
- Top with garlic cloves and several sprigs of thyme. Set aside.
- On a cutting board, add chicken breast side down. With a knife, cut out the backbone of the chicken. Reserve backbone for broth (can freeze until ready to use).
- Next, flip chicken over, breast side up. Press firmly on breastbone to flatten. Salt and pepper the underside of the chicken.
- Next, on the baking sheet with the lemons, take the chicken and place breast side down on top of lemon slices.
- Rub chicken with butter over and under the skin. Season with more salt and pepper, all over.
- Slide 1 lemon slice under skin on each breast. Place remaining thyme sprigs on top of chicken. (Before next step, don’t forget to wash your hands!)
- Roast for 45 to 55 minutes or more. Let rest 10 minutes, before slicing.
- Slice chicken and plate. Add Brussels sprouts with lemon slices and spoon on top a bit of juice from the baking tray. Enjoy!
- Arrange Brussels sprouts on each side of the chicken.
- Drizzle with melted butter and sprinkle with more salt and pepper.
- Roast for 45 to 55 minutes or more. Brussels sprouts should be nice and crispy.