Ingredients:

  • 1 whole chicken (approx. 3.5 lbs / 1.6 kg), giblets removed
  • 2 large lemons, halved
  • 1 whole head garlic, halved crosswise
  • Several sprigs fresh thyme
  • 2.5 tablespoons olive oil
  • 1.75 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). Thoroughly pat the chicken dry inside and out with paper towels. This crucial step ensures a crispy skin. Stuff the chicken cavity with the halved lemons, garlic, and fresh thyme sprigs. If desired, truss the chicken legs together with kitchen twine.
  2. Place the prepared chicken in a roasting pan or large oven-safe skillet. Drizzle with olive oil and rub it evenly over the entire surface of the chicken. Season generously with kosher salt and freshly ground black pepper, ensuring all sides are coated.
  3. Place the chicken in the preheated oven. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until an instant-read meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C). The skin should be deeply golden and crispy.
  4. Carefully remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring a moist and tender chicken.
  5. Carve the chicken and serve immediately.