- 1 whole chicken (about 4 pounds)
- 2 lemons
- 4 sprigs of fresh thyme
- Salt and pepper to taste

‍

1. Preheat the oven to 425°F (220°C).
2. Rinse the whole chicken and pat it dry with paper towels.
3. Season the chicken generously with salt and pepper, both inside and out.
4. Cut one lemon into quarters and stuff it into the cavity of the chicken.
5. Place the chicken on a roasting pan or baking dish.
6. Squeeze the juice of the remaining lemon all over the chicken.
7. Place the fresh thyme sprigs on top of the chicken.
8. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
9. Baste the chicken with the pan juices every 20 minutes to keep it moist.
10. Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
11. Serve the Lemon Thyme Roasted Chicken with your choice of side dishes.

‍