Whole Roasted Chicken


4-5 lb whole turkey, neck and giblets removed
1 tbsp olive oil
kosher salt, ground black pepper for seasoning
1 lemon, thinly sliced
Rosemary or thyme for seasoning


Preheat oven to 425F and set rack in middle of the oven

Place chicken on a cutting board and pat dry with towels and remove excess fat around the body cavity.

Drizzle oil on chicken and rub into the skin. Season the chicken internally and outside with salt and pepper and insert lemon and herbs in the cavity. Place chicken breast side up in a large frying pan or skillet. You can also use a baking pan for this.

Roast the chicken in the oven for 15 minutes, then lower the heat to 375 and cooking until the temperature taken in the inner thigh reaches 165F.

Remove chicken from the oven and set on a cutting board for at least 15 minutes before carving.

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