Lemon and Thyme Roasted Chicken
  • 1 whole chicken
  • 1/2 cup olive oil
  • 1 lemon , thinly sliced
  • 1-2 tsp dried thyme (or small batch fresh, coarsely chopped)
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 medium carrots , quartered
  1. Place chicken in a large glass bowl. Drizzle oil overtop of chicken. Sprinkle thyme, salt and pepper all over chicken. Spread evenly with your hands if you wish. Layer lemon slices on top of chicken. Cover bowl tightly with seran wrap and keep in fridge over night.
  2. The next day, peel carrots and chop into quarters. Layer on the bottom of a baking dish that will fit the chicken. Preheat the oven to 350 degrees. Add a small amount of water to the dish so the bottom is just covered. Place the chicken breast side up on top of the layered carrots. Remove the slices of lemons, and fresh thyme if you used, and stuff into the cavity of the chicken.
  3. Cover with foil and cook for an hour. Remove the foil and continue to cook for an additional 30 minutes until the internal temperature of the chicken is at least 180 degrees F (82 degrees C). You can also test for doneness by doing the fork flake test near the drumstick.
  4. Remove from the oven and let sit for 15 -20 covered in foil to allow the meat to rest.