INGREDIENTS
- 1 (2 kilogram or 4 pound) chicken, washed and patted
- 1 lemon, cut in half
- 3 cloves of garlic, peeled and crushed
- 5 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme, roughly chopped
- 1 tablespoon fresh rosemary, roughly chopped
- 1 tablespoon fresh marjoram, roughly chopped
- 1 teaspoon dried parsley,
- Sea salt and freshly ground pepper to taste
Place the chicken on a baking sheet. Generously season the cavity with salt and pepper then insert the lemon, garlic, 5 thyme sprigs, and 2 rosemary sprigs into the chicken. Rub the bird with the olive oil then sprinkle with the chopped thyme, rosemary, marjoram, parsley, salt, and pepper. Allow the chicken to marinate for 1 hour at room temperature. Preheat the oven to 230ºC (450ºF). Place a large cast iron skillet or roasting pan into the oven to preheat as well. Place the chicken, breast side down, into the hot skillet and roast for 20 minutes then flip the chicken so that it is breast side up. Continue roasting until the juices run clear when the thigh of the chicken is pierced, about 20 minutes more. Allow the chicken to rest for 15 minutes, then carve into individual pieces and serve.
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