Lemon, Thyme & Rosemary Roast Chicken

Try this Lemon, Thyme & Rosemary Roast Chicken for dinner this week. This delightful dish combines succulent flavors and aromatic herbs. You can get creative and add other vegetables if you prefer, like potatoes or broccoli sprouts, garlic, and onion. Use the leftover chicken to make a salad or have it on gluten-free toast the following day.

Ingredients (serves 4)

• 5 to 6 pound whole chicken (giblets removed)

• 1 heaping tablespoon of coconut oil or melted butter, if you prefer

• Sea salt and black pepper, to taste

• 2 sprigs of fresh thyme or 1 teaspoon dried thyme

• 1 sprig of rosemary, or 1 teaspoon dried rosemary

• 2 lemons, cut in half

 Directions

• Preheat the oven to 450 degrees F/230 degrees C. 

• Wash and dry the chicken. Place on a roaster pan. Coat with coconut oil or butter. Season the outside and inside of the chicken with sea salt, black pepper, rosemary, and thyme.  

• Add lemons to the inside of the chicken, place it in the oven, and roast it for 1 hour. Check the thickest parts of the chicken to ensure it is fully cooked. The chicken is not done if you see red meat or red juices. Cook for an additional 15 to 20 minutes if needed.

• Set chicken to the side to cool. Use tongs to remove the lemon from inside the chicken. When the lemon is safe to handle, squeeze the juice into a medium mixing bowl.

• Strain the pan juices into the mixing bowl and whisk. Serve the lemon pan juice with the chicken as a dipping sauce on the side.

Serve with rice and/or with a side salad.

 Enjoy!