Simple oven chicken recipe

Chicken, Lemon, Cooking salt, Thyme, Black pepper

Cooking: 5 min, Combine the dry ingredients: 5 min, Cooking: 5 min, Let it stand: 30 min, Slice: 5 min, Cooking: 5 min, Bake in the oven: 15 min, Bake in the oven: 35 min, Let it stand: 10 min

Rinse the chicken (1.2 kg) and pat it dry with paper towels. Remove any remaining feathers and excess fat.

Mix thyme leaves (a few sprigs), salt (1–1.5 tsp), and black pepper (to taste). Rub the chicken inside and out.

Leave the chicken at room temperature for 30 minutes or refrigerate it for 6–12 hours for even salting.

Cut the lemon (1 piece) into large chunks. Fill the cavity of the chicken with it. Add sprigs of thyme.

Tie the legs with kitchen twine. Place the chicken breast side up in a baking dish.

Preheat the oven to 220 °C. Roast for 15 minutes to form a crust.

Reduce the temperature to 180 °C. Roast for another 30–35 minutes. Baste with the released juices every 10 minutes.

Check for doneness: the juice should be clear when piercing the thigh. The internal temperature should be around 68–72 °C.

Remove the chicken and let it rest for 10 minutes. Carve and serve, drizzled with the juices from the dish.