• 1 garlic clove - minced
• 1 tsp salt
• 4 Tbsp unsalted butter - softened
• 2 navel oranges - one zested, both cut into wedges (1 orange optional)
• 2 red onions - peeled and cut into wedges
• 2 tsp finely chopped thyme plus a few sprigs
• 1 whole chicken

1. Preheat oven to 450 deg.
2. Mash garlic and salt into a paste. Combine garlic paste, butter, zest, and chopped thyme.
3. Gently separate skin from the breast of the chicken and rub half the butter mixture under the skin.
4. Fill the cavity with 2 orange wedges, 1 onion wedge, and thyme sprigs. Place chicken breast side up in 9×13 roasting pan and tuck wings under. Tie legs together with kitchen twine. Dot oranges and onions with 1 Tbsp butter mixture and arrange in pan around chicken.
5. Roast for 30 min. Brush with remaining butter mixture. Flip oranges and onions. Rotate pan and roast for 20 min. more.
6. Check onions and oranges and remove if caramelized. Continue roasting chicken until juices run clear and thickest part of thigh reaches 165 deg., approx 20-25 min. more.
7. Let rest 10 min before serving.

Serves: 6      Total cook time: 70 min.(30+20+20) + 10 min rest
Source: MARTHASTEWART.COM