Directions

1. Preheat the oven to 400°.
2. Cut lemon into fourths. Insert cut lemon into the cavity of the chicken and add a generous sprig of thyme. Set aside.
2. Make the oil. Strip the leaves from the remaining thyme stalks and add to food processor, add garlic, olive oil, juice of 1/2 lemon, salt and pepper. Blend together. It should be quite liquid.
3. Spoon the oil mixture all over the chicken, working it into all the crevices. Then place the chicken into a roasting pan, breast side down and pour any remaining oil over the chicken.
4. Cover the chicken loosely with foil and roast in the oven for 30 minutes. After 30 minutes, remove the foil and roast for another 20-30 minutes at the same temperature. After 30 minutes, reduce the temperature to 350° and cook for approximately 15 more minutes. Chicken is fully cooked when the juices run clear and the temperature reads 160°. Turn off the oven and let rest in the residual heat for at least 10 minutes. Remove from the oven, carve.

Per serving: 346 calories, 27g fat, 8g sat fat, 1g carbohydrate, 23g protein, 272mg sodium, 0g fiber