2tablespoons(Small handful) fresh thyme, see notes above about susbsitutions
2tablespoons(Small handful) fresh oregano
2lemons, (meyer if possible)
4garlic cloves, peeled
1/4cupextra virgin olive oil
1 1/2tablespoonsdiamond kosher salt (if using any other salt, use half the amount)
1whole chicken
Instructions
Prepare the Marinade
Preheat oven to 400.
Prepare marinade: Zest both lemons and add to a small food processor, along with garlic, herbs, salt and olive oil. Process until completely blended.
Cut the zested lemons into quarters.
Prepare Chicken
Get everything you need out first (twine, marinade, lemons and 9'' cast iron skillet) so you don't have to worry about contamination.
Pat chicken dry with paper towel and remove innards. Place in 9'' cast iron skillet. Generously apply and rub in about half of the marinade to the outside of the chicken.
Gently, using the tips of your fingers, get under the skin of the chicken (see video). Add in the other half of the marinade here. This really helps seep in that flavor beyond the skin of the chicken.
Place a few of the quartered lemons inside chicken and the rest around the outside of the chicken. Drizzle a bit of olive oil on the lemons that are on the outside. You can also add in any extra sprigs of herbs or garlic cloves inside the chicken if you have any leftover.
Roast the Chicken
Roast chicken until the internal tempeature registers 165 degrees, about 60 minutes at 400. Note: This will greatly depend on the size of your chicken. I always use a thermometer to determine when the chicken is done.
Let chicken rest for at least 15-20 minutes before cutting and serving.