Ingredients
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1 teaspoon sea salt1/4 teaspoon garlic powder1/4 teaspoon coarsely ground pepper1 roasting chicken (5 to 6 pounds)1 medium lemon, halved1/4 large sweet onion1/4 cup fresh thyme sprigs6 garlic cloves, peeledLemon wedges
Preparation
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.
