Ingredients:
6lb Seasoned Roaster Chicken
1 Cup Water
1 Tablespoon Olive Oil
1 Tablespoon melted unsalted Butter
2 Tablespoons Dried Thyme
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper (optional)

Remove your roaster chicken from the refrigerator and allow to come to room temperature. Preheat your oven to 400 degrees F (or temperature according to cooking instructions), and remove roaster chicken from oven bag. Carefully pour marinade from cooking bag into your roasting pan. Sprinkle in a tablespoon of dried Thyme. Place chicken breast side up on roasting rack, and pat dry. Coat chicken with olive oil, melted butter, sea salt, and pepper. Cover with roasting lid. Put on lower rack of your oven. Reduce oven’s temperature to 375 degrees F. Baste every 30 minutes. Roast until fully cooked about 2 hours 45 minutes to 3 hours, or until the internal temperature of the breast is at 180 degrees F to 185 degrees F (ThermoPro is my favorite thermometer). During the last hour of roasting, remove roaster lid and continue basting your chicken. Once done (remember to check that internal temperature), remove from oven and let rest for about 15 minutes. Serves 5 to 6.