This easy OVEN roasted chicken is perfect for dinner or meal prepping!
Keyword: chicken, roast chicken
1tablespoonBlack Pepper Grinder
1tablespoonchopped fresh thyme
1lemoncut in quarters
1head of garlic cut in half horizontally
Preheat oven to 425˚F.
In a small bowl, mix together the salt, pepper, lemon zest and thyme until well blended. Using your clean hands, carefully separate the skin from the meat on the chicken breast. Spread the salt mixture over the meat.
Stuff the lemon and garlic in the cavity of the chicken. Tuck the wings of the chicken under the breast and tie the legs together with kitchen twine.
Place the chicken in a medium sized roasting pan and roast for approximately 1 hour and 10 minutes or until the juices run clear. The chicken is done cooking when it registers 165˚F on an instant read thermometer.
Cover the chicken with foil and allow to rest for 10 minutes before carving.
Be sure to allow the chicken to rest under foil for 10-15 minutes before carving to allow the juices to redistribute through the meat.Leftovers can be stored in an airtight container for up to 5 days in the refrigerator.Save the bones to make this delicious Chicken Stock!