Rinse the chicken inside and out under cold water and pat it thoroughly dry with paper towels. Season generously with salt. Cover and refrigerate overnight. Let the chicken come to room temperature before cooking.
Preheat the oven to 425°. Carefully loosen the breast skin of the chicken and tuck three slices of lemon and a bay leaf under the skin on each breast half. Stuff the onion, garlic, thyme sprigs and the remaining lemon slices into the cavity. Rub the olive oil all over the chicken and season with pepper. Roast for about 1 hour, until the juices run clear when an inner thigh is pierced. Transfer the chicken to a carving board and let rest for 10 minutes. Cut the chicken into 8 pieces and serve.
Creamy, full-bodied California Chardonnay.
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Review Body: I'm always worried about roasting a chicken and it being dry. No issue here. I made some amendments purely because I didn't read the recipe again prior to cooking and due to lack of ingredients. I stuffed herbs and leaf lard under the skin and instead of lemon used lime. I also put lime zest along with the herbs. The organic bird was 4.8lbs and I roasted it in my cast iron pan for 1 hour at 425. Let it sit for 15 minutes and man it was moist and cooked and delicious and easy and wonderful. I did leave it overnight salted in the fridge etc. Way to go. Making it this way again for sure. Thanks for the recipe.