Herb Roasted Chicken #2

Serves: 4 comfortably
Prep Time: 20 minutes
Bake Time: about 1 hour & 1/2
1 whole chicken
4 tablespoons extra virgin olive oil
2 tablespoons fresh thyme, minced
1 teaspoon coarse seasoned sea salt
1 tablespoon fresh lemon juice
1/2 teaspoon ground black pepper
3 cloves garlic, minced
1 tablespoon chicken rub or poultry seasoning
1 onion, cut into large chunks
Preheat oven to 450 degrees. Spray the largest glass baking dish you have with nonstick spray and place next to kitchen sink (if possible).
In small/medium bowl combine olive oil, thyme, lemon, sea salt, black pepper, & garlic. Mix well and set aside.
Place chicken into kitchen sink and remove any giblets/yucky stuff from the center and throw away. Rinse outside and inside of chicken with cold water and shake gently to drain. Place chicken into glass baking dish. Using a knife, carefully cut into skin alongside one edge. Get your fingers underneath skin and stretch gently, being careful not to break skin. (basically trying to create small gap so you can put seasonings on top of skin and underneath it). Rub the entire chicken with the seasoning mix. It's fine-get your hands dirty! Place chopped onions all around chicken. Bake uncovered in preheated 450 oven for 12 minutes then turn heat down to 375 degrees. Continue baking, uncovered, for 60-70 minutes more or until meat thermometer registers 180 degrees. Once done, remove from oven, cover with foil, and let sit 10 minutes before carving into it.
-I always check at the 60 minute mark with the meat thermometer. Place right into the thickest part of the breast meat, making sure it isn't touching any bone. In my oven, at 60 minutes it usually registers 160. From that point, an additional 12-15 minutes is the perfect cooking time. No one likes dry chicken!!! It will continue cooking a bit after you take it out of the oven, so it it is close to 180, say 175, you should be fine. Cover loosely with foil, let it sit 10 minutes, and you are good to go!!!
Prep Time: 20 minutes
Bake Time: about 1 hour & 1/2
1 whole chicken
4 tablespoons extra virgin olive oil
2 tablespoons fresh thyme, minced
1 teaspoon coarse seasoned sea salt
1 tablespoon fresh lemon juice
1/2 teaspoon ground black pepper
3 cloves garlic, minced
1 tablespoon chicken rub or poultry seasoning
1 onion, cut into large chunks
Preheat oven to 450 degrees. Spray the largest glass baking dish you have with nonstick spray and place next to kitchen sink (if possible).
In small/medium bowl combine olive oil, thyme, lemon, sea salt, black pepper, & garlic. Mix well and set aside.
Place chicken into kitchen sink and remove any giblets/yucky stuff from the center and throw away. Rinse outside and inside of chicken with cold water and shake gently to drain. Place chicken into glass baking dish. Using a knife, carefully cut into skin alongside one edge. Get your fingers underneath skin and stretch gently, being careful not to break skin. (basically trying to create small gap so you can put seasonings on top of skin and underneath it). Rub the entire chicken with the seasoning mix. It's fine-get your hands dirty! Place chopped onions all around chicken. Bake uncovered in preheated 450 oven for 12 minutes then turn heat down to 375 degrees. Continue baking, uncovered, for 60-70 minutes more or until meat thermometer registers 180 degrees. Once done, remove from oven, cover with foil, and let sit 10 minutes before carving into it.
-I always check at the 60 minute mark with the meat thermometer. Place right into the thickest part of the breast meat, making sure it isn't touching any bone. In my oven, at 60 minutes it usually registers 160. From that point, an additional 12-15 minutes is the perfect cooking time. No one likes dry chicken!!! It will continue cooking a bit after you take it out of the oven, so it it is close to 180, say 175, you should be fine. Cover loosely with foil, let it sit 10 minutes, and you are good to go!!!