1 whole free range organic chicken (2-3 pounds)

Celtic sea salt

freshly ground black pepper

1 bunch fresh thyme

1 lemon, halved

1 head garlic, cut in half crosswise

2 tablespoons olive oil

1 medium onion, quartered



Preheat oven to 425°

Remove chicken giblets and rinse chicken inside and out

Pat chicken dry

Place chicken in a 9×13 inch Pyrex baking dish

Liberally salt and pepper inside of chicken

Stuff cavity with bunch of thyme, both halves of lemon and all garlic

Brush outside of chicken with olive oil and sprinkle with salt and pepper

Tie legs together with kitchen string and tuck wings under body of chicken

Place each onion quarter into a corner of dish

Roast chicken for 1 ½ hours or until juices run clear

Allow to cool slightly and serve