Preheat your oven to 425 degrees. Grease a large casserole dish or roasting pan.
Next, pat your chicken dry with paper towels. Remove any giblets (or neck) from inside the chicken cavity. Note that not all chickens will have this.
Add the potatoes (cut into pieces), garlic cloves, and onion (sliced) to your dish. Place the whole chicken on top of them (breast side up).
Next, melt the butter and pour it over the chicken.
Add the juice of half of a large lemon on top. Sprinkle the thyme, salt and pepper over the chicken. Add ⅓ cup of water around the chicken (over the potatoes and onions).
Bake for 50 to 60 minutes or until the juices run clear and the internal temperature reaches 165 degrees (not touching bone). Let rest for at least ten minutes before carving and serving.
Notes
Cook the chicken until its juices run clear and the chicken reaches 165°F (not touching bone).Nutritional information is an estimate only.