Start by selecting a 4 - 5lbs chicken. Make sure your chicken is totally dry. Pat it with paper towels. Remove and gizzards that are in the cavity.
Preheat your oven to 425° F. spray lightly the bottom of an oven proof pan with olive oil. Place chicken in an oven proof pan.
Cover with olive oil and seasonings of choice. I usually use kosher sea salt, fresh pepper, and Herbs de Provence. Stuff the cavity with 1/2 an onion, salt, pepper, garlic, and either 1/2 lemon or 1/2 apple. If needed after seasoning add a little more olive oil again So the skin is moist.
Cover with in foil and place in oven. Turn pan after 30 min so chicken cooks evenly. After 1 hour check and see if skin is browned. If yes keep cooking for another 20. If no, you can remove the foil keeping a close eye so the skin doesn’t burn. Keep turning so chicken cooks evenly.
For a four to five pound bird I generally cook an hour and twenty but just keep going until your internal temperature is 165°.
Remove chicken and foil, and sprinkle fresh thyme over chicken. Let sit for at least 10 minutes before carving.
Enjoy!
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