- 1 3/4 pound chicken, preferably freerange organic
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1 lemon, cut in half
- 1 head garlic, halved horizontally
- 1 bay leaf
Preheat oven to 475 degrees. Season the inside and outside of the chicken with the salt and pepper. Put the lemon and garlic halves and bay leaf in cavity of chicken. Place chicken on a lightly oiled rack set into a small roasting pan, or on a broaster. Place in oven and roast for one hour, or until done, depending on size of chicken, until instant read thermometer inserted into thickest part of thigh reads 165 degrees, or until thigh joint juices run clear, not pink, when pierced with a knife. Remove chicken from oven and allow to rest in a warm place 10 minutes before carving or cutting into serving pieces.