Weeknight roast chicken · 4 servings · 1/4
Step 1
Heat the oven to 425°F. Pat the chicken dry.
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Scaled ingredients
- 1½ tsp kosher salt
- ½ tsp freshly cracked black pepper
- 1 tbsp olive oil
- 1 whole chicken, 3.5 lb
- 1 yellow onion, large, quartered
- 4 cloves garlic, smashed
- 1 lemon, halved
- 2 sprigs thyme
Method
- 1Heat the oven to 425°F. Pat the chicken dry.
- 2Rub with oil, salt, and pepper. Stuff cavity with onion, garlic, lemon, and thyme.
- 3Roast breast-side up until juices run clear, 45–55 minutes.
- 4Rest 10 minutes. Carve and spoon pan juices over the meat.
