• 1 (4-5 lb.) whole pasture-raised chicken, giblets removed
  • 1 lemon, halved
  • 2 tbsp olive oil
  • 2 tsp fresh thyme leaves, finely chopped
  • 1 tsp fresh oregano, finely chopped
  • 2 tsp minced garlic
  • 1 tsp dried paprika
  • ½ tsp black pepper
  • 2 fresh thyme sprigs
  1. Preheat the oven to 450ºF. Rinse chicken thoroughly under running water and pat dry with paper towels. Place chicken in a cast iron skillet or roasting pan.
  2. Squeeze the juice from one lemon half into a small bowl. Add olive oil, chopped thyme, oregano, garlic, paprika, and black pepper. Stir well.
  3. Gently lift the skin covering each breast and rub some of the olive oil and herb mixture under skin. Rub remaining mixture on top of skin all over chicken and in cavity.
  4. Place the other half of the lemon in the chicken cavity, along with sprigs of thyme. Truss the legs together using kitchen twine. Roast the chicken for 10 minutes to crisp up the skin, then reduce the heat to 375ºF and continue to roast until internal temperature reaches 165ºF, about 1 hour to 1 hour and 20 minutes.
  5. Rest the chicken at room temperature for 10 minutes. Remove twine, lemon, and thyme sprigs before carving.