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1 whole chicken
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1 large yellow onion, chopped
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2 Tbsp olive oil
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Juice of two lemons
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Zest of two lemons
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1/2 cup fresh chopped thyme plus a few sprigs for decorating
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Sea salt & coarse pepper
I like to start with an initial burst of heat, followed by a more moderate oven temperature. This allows the skin of the chicken to crisp up nicely and lends a delicious roasted flavour.
Oven temperatures and birds will vary but here are some general guidelines to cooking times by weight of bird.
Chicken Roasting Times:
Weight of Bird Time
3 ½ – 4 lbs 1 ½ – 1 ¾ hrs
4 ½ – 5 lbs 1 ½ – 2 hrs
5 – 6 lbs 1 ¾ – 2 ½ hrs
Remove chicken from oven, reduce heat to 375 F and cover chicken with lemon mixture
Allow chicken to settle for 10 to 15 minutes out of oven before carving. Serve with remaining fresh thyme and warmed reserved marinade as desired.