Thursday, April 1, 2010

lemon and thyme roast chicken... 1 hour

the goods:

1 whole chicken, patted dry
2 tablespoons extra-virgin olive oil
1 and 1/2 tablespoons fresh thyme leaves
1 lemon, halved

Preheat oven to 350 degrees. Place chicken on a rimmed baking sheet; rub with oil. Sprinkle with thyme. Season with salt and pepper.

Squeeze lemon into cavity; place inside.

Roast chicken until juices run clear when pierced between breast and leg, 45 to 50 minutes.

Transfer to a cutting board to rest, 10 minutes. Carve.

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