Ingredients:

  • 1 whole chicken (4-5 lbs / 1.8-2.3 kg), preferably free-range
  • 2 tablespoons olive oil
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried thyme or rosemary
  • 1 lemon, halved
  • 4 cloves garlic, crushed
  • 1 onion, quartered
  • Fresh herbs for garnish (e.g., parsley or thyme)
  • 2 tablespoons all-purpose flour (optional for gravy)
  • 2 cups chicken stock (optional for gravy)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Prepare the chicken: Remove giblets from the cavity and pat chicken dry with paper towels. Rub the outside with olive oil, salt, pepper, and dried herbs.
  3. Stuff the chicken: Insert lemon halves, crushed garlic, and quartered onion into the cavity.
  4. Place chicken in the roasting pan and position in the oven.
  5. Roast for approximately 15-20 minutes per pound, reducing the heat to 375°F (190°C) after the first 30 minutes.
  6. Baste the chicken halfway through cooking to develop a rich color.
  7. Check doneness when internal temperature reaches 165°F (75°C).
  8. Rest the chicken for 10-15 minutes before carving.
  9. Make gravy (optional): Pour drippings into a saucepan, whisk in flour, and gradually add stock to thicken.