- 1 (5 1/2 pounds) chicken
- Kosher salt and freshly ground black pepper
- 4 sprigs thyme
- 1/2 lemon
- Olive oil
- Heat oven to 425°F. Line a rimmed sheet tray with parchment paper.
- Pat the chicken dry with paper towels. Generously salt and pepper the inside and outside of the chicken. Place thyme and half a lemon into the cavity. Place on sheet tray and drizzle with olive oil.
- Roast chicken for 1 1/2 hours, until the juices run clear and a thermometer inserted in the thickest part of the thigh reads 165°F. Remove from oven and rest for 20 minutes before carving.