Ingredients

1 each 3 lbs whole chicken

1 bunch fresh thyme

1 bunch fresh rosemary

2 lemons, cut in half

1 tbsp grapeseed oil

salt and pepper to taste

Directions

PRE-HEAT THE OVEN AT 350 DEGREES. RINSE THE CHICKEN AND DRY WELL. STUFF THE CAVITY WITH THE WHOLE HERBS, LEMON HALVES AND GARLIC CLOVES.

RUB THE CHICKEN DOWN WITH THE GRAPESEED OIL AND SEASON WITH SALT AND PEPPER.

PLACE THE CHICKEN ON A SHEET PAN WITH A ROASTING RACK TO ELEVATE THE CHICKEN TO KEEP IT FROM BURNING ON THE BOTTOM.  ROAST THE CHICKEN AT 350 FOR 1 HOUR & 45 MINUTES. CHECK FOR DONENESS. CHICKEN SHOULD BE AT 160 DEGREES INTERNAL TEMP.