Entree: France – Classic Roast Chicken with Rosemary and Thyme

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 40 min

Ingredients

- 1 whole chicken, approx. 4 lb (1.8 kg) total
- 2 tbsp (30 ml) olive oil
- 2 tbsp (8 g) fresh rosemary, chopped
- 1 tbsp (3 g) fresh thyme leaves
- 1 tsp (2 g) freshly ground black pepper
- 1 1/2 tsp (9 g) kosher salt
- 4 cloves garlic, smashed
- 1 large onion, quartered
- 1 lemon, halved

Instructions

1. Preheat oven to 425°F (220°C). Pat the chicken dry and place on a rack in a roasting pan.
2. In a small bowl combine olive oil, chopped rosemary, thyme, black pepper, and salt. Rub the mixture evenly over the skin and under the skin where possible. Stuff the cavity with smashed garlic, onion quarters, and lemon halves. Roast for 1 hour to 1 hour 15 minutes, or until internal temperature at the thickest part of the thigh reaches 165°F (74°C). Let rest 10–15 minutes before carving.