Serves 2 1 - 4 to 5 pound whole roasting chicken Kosher salt and pepper 1 bunch fresh thyme 1 lemon 1 head garlic, cut in half widthwise 1/8 cup olive oil 1 yellow onion
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the olive oil and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast the chicken for 1 1/4-1 1/2 hours, or until the juices run clear when you cut between a leg and thigh and an internal temperature reads 165 F. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve.
Recipe adapted from Ina Garten’s Perfectly Roasted Chicken