1 Chicken 4 Dinners

From lemony pasta to hearty soup, roast chicken can be turned into lots of yummy dishes.


  • 1 (5 1/2 pounds) chicken
  • Kosher salt and freshly ground black pepper
  • 4 sprigs thyme
  • 1/2 lemon
  • Olive oil


  1. Heat oven to 425°F. Line a rimmed sheet tray with parchment paper.
  2. 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.
  3. 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.