Lemon Roasted Chicken
3 - 3.5lb Whole Free-range/Organic Chicken
3 Tablespoons kosher salt
Cracked black pepper
6 medium cloves minced garlic
Place the chicken on a cooking rack in a roasting pan and bake at 425 degrees for 20 minutes, turn the heat down to 350 degrees and continue baking for 40-60 minutes or until the a meat thermometer in the thigh reaches 180 degrees.
Remove from oven, let rest for 15 minutes before carving.
Rinse chicken inside and out with cool water and pat dry. Set aside. In a large bowl, combine the zest and juice of one lemon with the olive oil, stir to mix. Add the garlic, herbs, ground pepper, and herbs. Place the chicken in the bowl and season it inside and out with the kosher salt, rubbing the salt into the cavity and the skin. Turn the chicken in the mix to coat it and set the chicken breast down in the bowl for one hour at room temperature. You can also put the chicken and marinade in a plastic bag and keep in the frig for up to 12 hours.