By Tashina Gordon
Preheat your oven to 400°F (200°C).
Peel the onions and cut them into quarters. Peel the garlic cloves.
Season the chicken inside and out with salt and black pepper. Stuff the cavity with half of the onion quarters, whole garlic cloves, and thyme.
Squeeze half a lemon over the chicken, then place the squeezed lemon half inside the cavity with the onions and garlic.
In a roasting pan, place the remaining onion quarters around the chicken. Drizzle olive oil over the chicken and onions.
Roast the chicken in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
Remove the chicken from the oven and let it rest for about 10 minutes before carving.
Serve the chicken with the roasted onions and pan juices. Optional: garnish with fresh thyme and additional lemon wedges.
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By Tashina Gordon
This recipe is ready in 1 hour and features chicken, onion, garlic and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 400°F (200°C).
Peel the onions and cut them into quarters. Peel the garlic cloves.
Season the chicken inside and out with salt and black pepper. Stuff the cavity with half of the onion quarters, whole garlic cloves, and thyme.
Squeeze half a lemon over the chicken, then place the squeezed lemon half inside the cavity with the onions and garlic.
In a roasting pan, place the remaining onion quarters around the chicken. Drizzle olive oil over the chicken and onions.
Roast the chicken in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
Remove the chicken from the oven and let it rest for about 10 minutes before carving.
Serve the chicken with the roasted onions and pan juices. Optional: garnish with fresh thyme and additional lemon wedges.
Calories per Serving: 480
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