1. Preheat oven to 450°. Remove giblets from chicken cavity and discard; pat dry with paper towels. Place chicken in a roasting pan; sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside the cavity. Cut lemons in half; squeeze juice from lemons over chicken and inside cavity. Place 4 whole garlic cloves, thyme sprigs, and lemons inside the cavity; brush chicken skin with oil, and sprinkle with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Tie the legs of the chicken together with the kitchen string.
2. Roast the chicken for 30 minutes or until the outside is browned; reduce oven temperature to 375°. Sprinkle chicken with minced garlic and chopped thyme; roast for 1 hour 15 minutes or until a thermometer inserted into the thickest part of thigh reaches 165°. Let chicken stand for 10 minutes before slicing.
- 24 g Total fat
- 6 g Saturated fat
- 131 mg Cholesterol
- 482 mg Sodium
- 1 g Carbohydrates
- 0 g Fiber
- 0 g Sugars
- 0 g Added sugars
- 41 g Protein
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Nutritional Information
- 24 g Total fat
- 6 g Saturated fat
- 131 mg Cholesterol
- 482 mg Sodium
- 1 g Carbohydrates
- 0 g Fiber
- 0 g Sugars
- 0 g Added sugars
- 41 g Protein
Directions
1. Preheat oven to 450°. Remove giblets from chicken cavity and discard; pat dry with paper towels. Place chicken in a roasting pan; sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside the cavity. Cut lemons in half; squeeze juice from lemons over chicken and inside cavity. Place 4 whole garlic cloves, thyme sprigs, and lemons inside the cavity; brush chicken skin with oil, and sprinkle with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Tie the legs of the chicken together with the kitchen string.
2. Roast the chicken for 30 minutes or until the outside is browned; reduce oven temperature to 375°. Sprinkle chicken with minced garlic and chopped thyme; roast for 1 hour 15 minutes or until a thermometer inserted into the thickest part of thigh reaches 165°. Let chicken stand for 10 minutes before slicing.