INGREDIENTS
1 Whole Chicken (We get them from Towns Edge Farm )
Sunflower Seed Oil - as needed
1 small onion, quartered
4 or 5 Sprigs of Fresh Rosemary
4 or 5 Sprigs of Fresh Thyme
1 Lemon - quartered
1 Cup Chicken Broth
1 Tspn Dried Thyme
Kosher Salt & Pepper to taste

DIRECTIONS
Preheat oven to 350°F.

Place the chicken in a shallow roasting pan on a rack. Rub, or brush, the oil over the outside of the bird. Into the cavity of the bird, place the onion, fresh thyme & rosemary and 3 of the lemon wedges. Squeeze the juice of the fourth over the breast of the bird. Sprinkle the chicken with salt & pepper and the dried thyme. Pour the broth into the bottom of the pan. Finally, tuck the wingtips under the body of the bird, and then tie the legs together (using butcher’s cord), closing over the cavity. Insert a timer/thermometer into the thickest part of the breast, then place into the oven. Set your timer/thermometer for 161°F. When done, cover with a clean dish towel and let sit for 15 minutes before carving.