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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