Lemon and Thyme Roasted Chicken

Roasting up a whole chicken is so much easier than people think. That’s especially the case with Chef Simon’s easy and allergy-friendly method. A little fresh lemon and thyme, and you’ll be set to start cooking.

Makes: 4 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga

Ingredients

1 whole chicken, kosher and organic
1 lemon, quartered
1 bunch fresh thyme
¼ cup (60 mL) olive oil
Salt and pepper

Instructions for Roast Chicken

Pre-heat oven to 400 degrees F. Line shallow roasting pan or baking sheet with parchment paper.
Rinse and pat dry chicken, then place in the pan.
Season chicken’s cavity with salt and pepper. Then add lemon quarters and thyme to cavity.
Rub skin with olive oil, and season with salt and pepper.
Roast the chicken 40-45 minutes, until it is cooked through and the juices run clear.

Simon Clarke is a chef and recipe developer.