Lemon Roasted Chicken with Rosemary and Thyme
- 1 roasting chicken 5-6 lbs.
- 2 large lemons
- 4 garlic cloves
- ¾ c. coarse kosher salt
- 4 rosemary sprigs
- 4 fresh thyme sprigs
- sea salt and freshly ground pepper
- ¼ c. Sunny Olive Lemon Olive Oil
- Rub the lemon olive oil all over the chicken. Cover and marinate for 6-8 hours. Preheat the oven to 400F. Stuff into the chicken 1 lemon quartered, 2 rosemary sprigs, 2 garlic cloves, and 2 thyme sprigs. Set the chicken in a baking pan with kosher salt surrounding it. Roast for 1 hour. Test for doneness by piercing the thickest part of the chicken, until the juices run clear. Remove from the oven and garnish with the remaining herb sprigs and the other lemon cut into slices.