Weeknight Roast Chicken

6 servings/1 hour & 20 minutes

INGREDIENTS

• 1 5-6 lb. whole chicken

• 1 yellow onion, thick sliced 1 bulb garlic, cut in half

• 1 lemon, quartered

• 2-3 T olive oil

• Kosher salt

• Pepper

• Butcher’s twine

You may want to add fresh herbs like thyme or rosemary to the cavity

Preheat oven to 375° (365° convection)

DIRECTIONS

1. Wash the chicken off with cool water. Dry completely; don’t forget to take out any parts packed inside the cavity. Set aside on a plastic surface.

2. Slice onions into thick slices, you should get 6 rounds. Cut your garlic in half directly through the center, and cut lemons into quarters.

3. Place onions in the bottom of a roasting pan, or Pyrex dish. Set the chicken on top of the onions, put garlic in the cavity, squeeze all lemon over the top of the chicken and then place rinds in the cavity.

4. At this time add any other herb to the cavity you want.

5. Take the butchers twine and tie the legs and go around the wings to get them to stay close to the body. Tie securely up at the head.

6. Once your chicken is nicely tied (there is no wrong way to do it) Baste with olive oil and cover entire chicken generously with salt and pepper.

7. Bake for 1 hour and 20 minutes. Use a thermometer to check internal temp between the breast and thigh. You want no less than 160° and no more than 165°.

8. Once you’ve achieved temperature take out of oven and place on burners to rest with foil over the top. Rest ATLEAST 20 mins, up to an hour.

Enjoy!