Line a rimmed baking sheet with aluminum foil then place a baking rack on top.
Discard the giblets from the chicken cavity and discard then pat the outside of the chicken dry with paper towels and place on the baking rack breast-side up.
Stuff the chicken cavity with the parsley and 3 of the lemon quarters.
Squeeze the juice from the remaining quarter of lemon into a small bowl then mix the olive oil, garlic, oregano, salt, onion, cumin, black pepper, and thyme in with the lemon juice until well combined.
Rub the spice mixture evenly all over the outside of the chicken and under the skin as best as you can.
Truss the chicken by crossing the legs at the ankles and tying them together tightly using kitchen twine then wrap the twine around the chicken, securing the wings, and tie the ends of the twine with a knot.
Place the chicken in the preheated oven and roast for 15 minutes.
Reduce the oven temperature to 350°F and continue to roast the chicken for 75 to 90 minutes or until the internal temperature of the chicken is about 165°F.
Take the chicken out of the oven and set aside to rest for at least 20 minutes before slicing.
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