Perfect Roast Chicken

• Perfect Roast Chickenprinter friendly
  • 1 whole chicken (2-3 pounds)
  • celtic sea salt
  • freshly ground black pepper
  • 1 bunch fresh thyme
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons olive oil
  • 1 medium onion, quartered
  1. Preheat oven to 425°
  2. Remove chicken giblets and rinse chicken inside and out
  3. Pat chicken dry
  4. Place chicken in a 9x13 inch Pyrex baking dish
  5. Liberally salt and pepper inside of chicken
  6. Stuff cavity with bunch of thyme, both halves of lemon and all garlic
  7. Brush outside of chicken with olive oil and sprinkle with salt and pepper
  8. Tie legs together with kitchen string and tuck wings under body of chicken
  9. Place each onion quarter into a corner of dish
  10. Roast chicken for 1 ½ hours or until juices run clear
  11. Allow to cool slightly and serve

  from: Elana'spantry.com