Roast Chicken

You will need:

A nice raw chicken
Butter or margarine
Garlic - powder or roasted whole
Olive Oil (evoo)
Salt (optional)
Pepper
Thyme - about a Tablespoon
Parsley

Combine butter, thyme, salt and garlic (to taste)
Wash and pat dry the chicken
Preheat oven to 350(f)
Remove giblets from inside chicken, set aside
With your hand, go between the skin and meat and loosen or remove tissue connecting the skin to the meat
A spoonful at a time, put butter mixture under one side of the chicken's breast skin. Manipulate from outside the skin so it's pressed and spread all over one side of the chicken. Do this to the other side as well, trying to get it down in the legs n thighs, too.
Rub the outside of the skin with evoo; salt and pepper it. This will make crispy skin.
Put 3-4 peeled garlic cloves inside the chicken
Fold the wings back and close the legs as best you can
Set chicken in pan uncovered
Roast for 1 1/2 to 2 hours, checking for doneness by trying to wiggle a leg. If it wiggles really easily, the chicken's done. If it only wiggles a little, give it another 20 minutes and check it again.

When it's done, remove it from the oven and put it on a platter for cutting, but don't cut it yet. Let it sit for 15-20 minutes - this is important, this time allows the juices to run back inside the meat and leaves you a more moist chicken. You don't want a dry meat.

Cut as you can, breast first, then remove the legs by cutting through the joint (same with the wings), then remove the thigh. The wishbone may come out in one of the breasts; if not, look for it at the front of the breast meat.

Enjoy your meal. :)