1 whole chicken (about 3 1/2, to 4 pounds), rinsed and patted
1/2 tsp Kosher salt
1 dry tsp dried thyme
3 Tbsp olive oil
1/2 juice of half a lemon
1 tsp paprika onion, peeled and quartered
1/2¬† tsp black pepper
3 garlic cloves, smashed
1 Place garlic, squeezed lemon and onion in the cavity of bird. Rub chicken all over with seasonings.
2 Place on bottom rack, breast side down. Fold wings under legs. Roast for 15 to 17 minutes per pound at 450°F for fresh.
Roast for 25 to 30 minutes per pound if frozen. Flip the bird halfway through cooking.
3 If you are roasting vegetables, place around the bird at this point. Continue cooking until done and then let chicken rest for
10 minutes. Internal temperature should be 180°F and juices run clear when slicing ..
Oven Temperature: 450°F
Preparation Time: 5 minutes
Serving size: 114 ofa recipe (14.1 ounces).
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition infonnation calculated from recipe ingredients
Author: Chef Claude