- 4-5 lb organic whole chicken
- 2 tbsp olive oil
- Sea salt & ground pepper
- 1/2 lemon
- 1/2 peeled yellow onion
- 3 sprigs rosemary
- 3 sprigs thyme
-Preheat the oven to 425 degrees F.
-Wash and dry the chicken and rub all sides with olive oil.
-Place the chicken breast side up on a roasting dish.
-Season the inside and outside of the chicken with salt and pepper.
-Stuff the cavity with the lemon & onion and a sprig each of rosemary and thyme.
-Next, pull the leaves off the remaining rosemary and thyme sprigs.
-Carefully push your fingers under the chicken skin to loosen and make a pocket.
-Put the remaining herbs under the chicken skin and distribute evenly.
-Roast the chicken for 1 1/2 hours, basting every 1/2 hour with the juices in the pan.
-Remove chicken when the skin is nice and crispy and the thermometer reaches 180 F.
-Let the chicken rest for 10 minutes, then transfer to a platter.
-Pour 1/2 cup boiling water into the roasting pan & loosen any brown bits with a spoon.
-Pour the rich juices from the pan into a gravy boat and serve alongside the chicken.