Servings
Units
Ingredients Tap to tick off
- 1 whole chicken (4 lbs)
- 2 tbsp olive oil
- 1 tbsp rosemary
- 1 tbsp thyme
- 1 tsp salt
- 1 tsp black pepper
- 1 lemon, halved
Method
- Preheat oven to 425°F (220°C). Pat the whole chicken completely dry with paper towels.
- Rub the chicken all over with olive oil, salt, pepper, rosemary, and thyme.
- Stuff the cavity with the halved lemon.
- Place the chicken breast-side up in a roasting pan or large cast-iron skillet.
- Roast for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Let the chicken rest for 10-15 minutes before carving.
Chef's tipSave the bones to make a nutrient-dense homemade chicken broth later in the week.
Storing leftovers
Keeps: 3 to 4 days in an airtight container in the fridge.
Freezer: Freeze for up to 2 months; thaw overnight in the fridge before reheating.
Part of the week 2 meal plan.
