Roasted Chicken with Lemon and Herbs
- serves 4
1 large chicken, preferably grain-fed
1 lemon, cut into four slices
Several sprigs of fresh rosemary and thyme
3 cloves garlic, whole
1 small onion, peeled and quartered
3 to 4 tbsp olive oil (30 to 45 ml)
Course ground pepper
1. Preheat oven to 400 degrees F.
2. Season and fill chicken cavity with 2 of the lemon pieces, the whole herb sprigs, onion quarters, garlic and salt and pepper. Truss the bird and rub the skin with olive oil, salt and pepper and squeeze lemon juice on and around chicken.
3. Place chicken in a roasting pan and roast for 1 hour, or until juices run clear.