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.