Ingredients
- 1 whole chicken about 4 pounds, giblets removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon halved
- 4 cloves garlic minced
- 1 small onion quartered
- 4 sprigs fresh thyme
- 1/2 cup chicken broth (optional for basting)
- 3 tbsp olive oil (optional for basting)
Instructions
- Preheat your oven to 375°F.
- Rub the chicken all over with olive oil, then season inside and out with salt and pepper. Stuff the cavity with lemon halves, garlic, onion, and thyme.
- Place the chicken breast-side up in a roasting pan and roast in the preheated oven for about 45 minutes.
- After 45 minutes, increase the heat to 425°F for the last 20-30 minutes to crisp up the skin. Baste the chicken with the pan juices or the optional melted butter, olive oil, or broth to keep the meat moist.
- Continue to roast for another 20-30 minutes, basting once or twice more if needed. The chicken is done when the internal temperature reaches 165°F in the thickest part of the thigh.
- Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, ensuring the meat is moist and flavorful.
