Lemon Thyme Chicken 
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon coarsely ground pepper
• 1 roasting chicken (5 to 6 pounds)
• 1 medium lemon, halved
• 1/4 large sweet onion
• 1/4 cup fresh thyme sprigs
• 6 garlic cloves, peeled
• Lemon wedges
1. Preheat oven to 350 degrees. Mix minced thyme, salt, garlic powder
and pepper. Place chicken on a rack in a shallow roasting pan, breast
side up. Tuck wings under chicken; tie drumsticks together. Squeeze
juice from lemon halves over chicken; sprinkle with thyme mixture.
2. Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs
and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in
thickest part of thigh reads 170 -175 degrees. (Cover loosely with foil
if chicken browns too quickly.)
3. Remove chicken from oven and tent with foil. Let stand 15 minutes
before carving. Serve with lemon wedges.
Enjoy!
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