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
Preparation
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
