Lemon and Fresh Thyme Roasted Chicken

• 1 5lb free-range whole chicken, rinsed
• 2 lemons
• 1 handful of fresh thyme
• Sea salt
• Freshly cracked pepper
• Garlic powder
• 5-6 cloves of garlic
• 1/4 sweet yellow onion

Preheat the oven to 275 degrees. 

Carefully rinse chicken with cold water. Squeeze the lemon juice all over the entire bird then place the lemon halves inside the cavity of the chicken. Take 3/4 of the thyme sprigs and remove the thyme leaves from stems by holding the top of the sprig and stripping the leaves downward. Sprinkle the thyme leaves all over the bird. 

Next, sprinkle the sea salt, freshly cracked pepper, and garlic powder all over the chicken, to taste. Place the remaining thyme (including stems) inside the cavity of the chicken along with the garlic and onion.

Cover your roasting dish with tin foil then place chicken on a rack inside the dish. Place the meat thermometer in the thickest part of the thigh, making sure not to touch the bone. 

Roast uncovered for 3 1/2-4 hours or until the thermometer reads 165-170 degrees. I start basting the bird after 2 hours and repeat every 1/2 an hour after that. If you want crispy skin, stop basting for the last hour of cooking time. 

Remove from the oven and let the bird "rest" for at least 10 minutes before carving. Enjoy!