Roast Chicken

Ingredients

• Whole chicken 1 (1.8 kg)
• Olive oil 1 tbsp
• Salt 1.5 tsp
• Black pepper 1/2 tsp
• Lemon 1
• Garlic 1 head
• Fresh thyme 4 sprigs

Instructions

1. 1

   Take the chicken out of the refrigerator 30 minutes before cooking and heat the oven to 220C.

2. 2

   Pat the chicken dry with paper towels, rub the skin with the olive oil and season it all over and inside the cavity with the salt and pepper.

3. 3

   Halve the lemon and the garlic head crosswise, put them in the cavity with the thyme and tie the legs together with kitchen string.

4. 4

   Set the chicken breast side up in a roasting pan and roast for 20 minutes.

5. 5

   Reduce the oven to 190C and roast for 50-60 minutes more, until the juices run clear and the thickest part of the thigh reaches 74C.

6. 6

   Rest the chicken, loosely covered with foil, for 15 minutes.

7. 7

   Discard the lemon, garlic and thyme, carve the chicken into legs, wings and breast slices and serve.