Ingredients
- 1 whole chicken about 4 to 5 pounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme minced
- 2 garlic cloves minced
- 1 lemon zested and juiced
Instructions
- Preheat the oven to 425°F. Prepare a large baking sheet with foil and a wire rack.
- Place the chicken breast-side down on a cutting board. Using kitchen scissors or a very sharp knife, cut away from you along each side of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten the chicken.
- In a small bowl, mix olive oil, salt, pepper, thyme, minced garlic, lemon zest, and lemon juice. Rub this mixture all over the chicken, both under the skin and on the exterior.
- Place the chicken on the prepared rack, breast-side up, and roast in the preheated oven for about 45 minutes, or until the internal temperature reaches 165°F and the skin is golden and crispy.
- Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve warm.
