Whole Roasted Chicken

Ingredients

• 4 lb Whole Chicken (Giblets removed, patted dry)
• 1 bunch Fresh Thyme (Leaves stripped from stems)
• 1 piece Small Onion (Skin removed, quartered)
• 1 piece Lemon (Quartered, skin left on)
• 2 tbsp Avocado Oil (For coating the chicken)
• 2 tsp Kosher Salt (Generously seasoned)
• 1 tsp Freshly Ground Black Pepper (Generously seasoned)
• 2 ft Kitchen Twine (To tie the legs together)

Instructions

1. Preheat Oven

   Set the oven to 400°F and allow it to preheat fully.

   Time: PT10M

   Temperature: 400°F

2. Prepare Aromatics

   Quarter the onion and lemon, strip the thyme leaves from the stems.

   Time: PT5M

3. Season the Chicken

   Rub the whole chicken with avocado oil, then sprinkle kosher salt and black pepper all over. Stuff the cavity with the thyme leaves, quartered onion, and lemon.

   Time: PT5M

4. Tie Legs and Tuck Wings

   Using kitchen twine, tie the legs together and tuck the wing tips under the bird to promote even cooking.

   Time: PT5M

5. Arrange in Roasting Pan

   Place the chicken breast‑side up on a roasting pan. Do not add any liquid to the pan; the bird’s own juices will keep it moist.

   Time: PT2M

6. Roast the Chicken

   Roast at 400°F for 1 hour 15 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.

   Time: PT1H15M

   Temperature: 400°F

7. Check Doneness

   Insert a meat thermometer into the thigh; it should read at least 165°F.

   Time: PT5M

8. Rest the Bird

   Remove the chicken from the oven, loosely cover with foil, and let it rest for 15 minutes before carving.

   Time: PT15M

9. Carve and Serve

   Using a boning knife, carve the chicken into portions and serve with the pan juices.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

5g

Fat

20g

Fiber

1g