Whole Roasted Chicken

Here is a succulent chicken recipe that is so tender and juicy it will transport you to France. Serve it for dinner or use it for meal prep, portioning the meat you need for your meals. This is surprisingly easy and so good, plus if you have kids, they are sure to love this too! 

1 3-3.5lb whole chicken
4-5 sprigs of fresh rosemary
4-5 sprigs of fresh thyme
1 lemon, halved
1 whole garlic bulb, halved
Kosher salt
Fresh ground pepper
1 tbsp olive oil

Preheat the oven to 425 degrees. Take the neck and the gizzards out of the cavity of the chicken and rinse the chicken in cold water. Pat the chicken dry with paper towels. Salt & pepper the cavity of the chicken. Take one of the halved lemons and squeeze the juice into the cavity. 
Take the other half of the lemon and squeeze the juice onto the outside of the chicken.  Put the two squeezed lemon halves, rosemary, thyme and garlic into the cavity of the chicken. Use cooking string to tie the legs together above the cavity.   
Rub the olive oil on the skin and generously sprinkle kosher salt and pepper to the whole chicken. You may want to cover the very ends of the legs with tin foil to keep them from burning.
Place chicken on a rack in roasting pan and put in the oven. Cook the chicken for 60 to 90 minutes, or until chicken reaches internal temperature of 165 degrees.
Take the chicken out after 60 minutes and test it to determine how much longer the chicken will need cook. It is normally 20 minutes per pound, plus 20 minutes. The skin will be golden brown and glistening on the outside, and juicy and tender on the inside!
Let the chicken rest for 10-15 minutes before carving. Make sure to take the lemon, rosemary, thyme and garlic out of the cavity before carving.

Nutrition Facts for 4oz white meat, no skin: 90 calories, .5g fat, 2.5g carbs, 19g protein
Nutrition Facts for 4oz dark meat, no skin: 130 calories, 4.5g fat, 1g carbs, 23g protein