Ingredients:

  • 1 whole Blue Laced Red Wyandotte chicken (4-5 lbs / 1.8-2.3 kg)
  • 1/4 cup (60 ml) olive oil
  • 4 cloves garlic, minced
  • Zest and juice of 1 large lemon
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, cut into wedges
  • 1 onion, quartered
  • Fresh herbs for garnish (optional)

Instructions:

  1. Combine olive oil, minced garlic, lemon zest and juice, thyme, rosemary, salt, and pepper in a bowl.
  2. Rub the marinade all over the chicken, including under the skin. Place the chicken in a resealable bag and marinate in the refrigerator for at least 30 minutes (up to 4 hours).
  3. Preheat oven to 425°F (220°C).
  4. Remove chicken from the marinade; discard excess marinade. Stuff lemon wedges and onion pieces inside the chicken cavity.
  5. Place chicken in a roasting pan, breast side up. Roast for about 1 hour, or until the internal temperature reaches 165°F (75°C). Baste occasionally.
  6. Remove from oven and let rest for 10-15 minutes before carving.
  7. Garnish with fresh herbs and serve warm.