Lemon & Thyme Roasted Chicken

Name: Lemon & Thyme Roasted Chicken
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6 servings.
Ingredients: 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 1 teaspoon sea salt; 1/4 teaspoon garlic powder; 1/4 teaspoon coarsely ground pepper; 1 roasting chicken (5 to 6 pounds); 1 medium lemon, halved; 1/4 large sweet onion; 1/4 cup fresh thyme sprigs; 6 garlic cloves, peeled; Lemon wedges

I love lemon and thyme together so I decided to roast a chicken with that combo. The seasoning is simple, and the meat comes out moist and tender. —Pam Nelson, Beaverton, Oregon

Ingredients

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon coarsely ground pepper
1 roasting chicken (5 to 6 pounds)
1 medium lemon, halved
1/4 large sweet onion
1/4 cup fresh thyme sprigs
6 garlic cloves, peeled
Lemon wedges

Directions

Preheat oven to 350°. Mix minced thyme, salt, garlic powder and pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Squeeze juice from lemon halves over chicken; sprinkle with thyme mixture.
Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with lemon wedges.

Originally published as Lemon and Fresh Thyme Roasted Chicken in Holiday & Celebrations Cookbook 2014