Yields
4 servings
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ingredients
1 2 ½
lb(s) grain fed chicken
2
lemon, each, cut into 8 slices
juice from half a lemon
several sprigs fresh rosemary, whole
several sprigs fresh thyme, whole
several sprigs fresh rosemary, chopped
several sprigs fresh thyme, chopped
2
Tbsp olive oil
6
cloves garlic, whole
2
small onion, peeled, quartered
freshly cracked black pepper
coarse salt
1
tsp paprika
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directions
Step 1
Preheat oven to 400 degrees F.
Step 2
Fill chicken cavity with half the lemon pieces, the whole herb sprigs, 1 onion, 2 cloves of garlic and salt and pepper.
Step 3
Truss the bird and rub with the juice of half a lemon. Drizzle with olive oil and sprinkle with the chopped herbs, more salt and pepper and paprika.
Step 4
Lay the bird in the roasting pan, preferably on a rack.
Step 5
Arrange remaining lemon slices, onion and garlic around the chicken.
Step 6
Roast for 40 minutes. Reduce heat to 375 degrees F. and continue to roast for a further 30 to 35 minutes or until juices run clear.