Recipe courtesy of Shaye Elliott

Bay Roasted Chicken

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  • Level: Easy
  • Total: 2 hr 35 min (includes resting time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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8 bay leaves

2 teaspoons dried thyme 

1 teaspoon black peppercorns 

2 teaspoons sea salt 

Extra-virgin olive oil

1 lemon, halved

1 chicken (3 to 5 pounds) 

1 head garlic, cut in half crosswise 


  1. Preheat the oven to 400 degrees F.
  2. Combine the bay leaves, thyme, peppercorns and salt in a spice grinder and grind to medium fine. Combine with 2 tablespoons olive oil in a small bowl. 
  3. Stuff the chicken cavity with the lemon halves. Rub the outside of the bird with the spice paste.
  4. Drizzle a roasting pan with a few tablespoons of oil. Place the bird and the garlic halves, cut-side down, in the pan.
  5. Roast until the juices run clear at the inner thigh, about 2 hours.
  6. Let the bird rest for 20 minutes before serving.
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