Roasted Lemon-Thyme Chicken

Lemon and herbs give this moist chicken its wonderful flavor.

  • 1 (5 lb) raw chicken (gizzards removed)
  • 3 T olive oil
  • 1 lemon, cut into quarters
  • 1 onion, cut into chunks the same size as the lemon
  • 3 cloves garlic
  • 2 T finely chopped fresh rosemary
  • 2 T finely chopped fresh thyme
  • 1 T sea salt, divided
  • 1/2 tsp black pepper

Preheat oven to 450 degrees. Rinse the chicken in cold water until the water runs clear, then pat until very dry (inside and out). Stuff the cavity of the chicken with the lemon, garlic, and onion. Continue to pat chicken down if any more water seeps out. Mix together the herbs, 1 1/2 tsp sea salt, and pepper. Rub this mixture on all sides of the chicken. Place the chicken in a roasting pan, tucking the wings underneath to prevent burning; if desired, tie the legs together. Sprinkle with the remaining 1 1/2 tsp sea salt, then place in the preheated oven. Roast for 65-75 minutes, or until the internal temperature of the chicken is 165 degrees. Remove from oven and let it rest for 15 minutes before carving.

Photo Credit: James D Kirk