Makes 4 Servings

1 5-6 lb chicken

5-6 Garlic cloves

1 lemon quartered

5-6 sprigs of thyme

Olive oil

1 tspn salt

½ tspn pepper

3 carrots peeled and cut into large chunks

1 onion peeled and quartered

3-4 medium sized potatoes peeled and halved.


Prep time: 10 minutes  |  Cook time: 1.5 Hours

This chicken can be made in a few ways. The best way, is to prep the chicken the night before and refrigerate. The next day put it in the oven and dinner is ready.

Preheat oven to 375°. Wash and pat dry chicken. Salt and pepper the inside with ½ tspn salt and ¼ tspn pepper. Stuff chicken cavity with lemon wedges, thyme and garlic. Using 1 tspn salt and ½ tspn pepper season the outside of the chicken on all sides. Using cooking twine tie together the legs and fold the wings under itself. If you are pressed for time then proceed to the oven. If you have time, cover with clear wrap and refrigerate for a few hours or up to a day.

Baste with olive oil on all sides and place into a baking pan. Before putting in the oven you can also add cut up carrots, one quartered onion, and peeled and halved potatoes. Put in the oven for 1 ½ hours basting occasionally. Once done, take out of the oven and check if done, the juices should run clear. Cover tightly with aluminum foil for 15 minutes. Serve with potatoes, roasted asparagus or just fresh vegetables and a nice glass of wine.




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