Crispy Whole Roasted Chicken
Serves: up to 4 | Cooking time: 1 hour, 20 minutes
Recipe developed by Chef Michael Symon
exclusively for Farmer Focus!
![](https://www.farmerfocus.com/wp-content/uploads/2022/09/SVO_ChefSymon_20191121_253.jpeg)
INGREDIENTS
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Olive oil
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Kosher salt
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1 3-to-4-pound Farmer Focus organic whole chicken
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1 small onion, peeled
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3 garlic cloves
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1 small bunch of fresh thyme
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½ lemon
FEATURED PRODUCTS
INSTRUCTIONS
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A day before cooking, pat chicken dry, tuck the wings back, and tie the legs together. Season liberally with kosher salt and refrigerate overnight, uncovered.
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Remove the chicken from the refrigerator an hour before cooking it.
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Preheat your oven to 450 degrees.
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Put the onion, garlic, thyme and lemon in the cavity of the chicken. Rub the entire chicken liberally with a few tablespoons of olive oil. Put the chicken in an ovenproof sauté pan or in a roasting pan breast side up, slide it into the oven and roast it until the thigh reaches 160 degrees or until the cavity juices run clear, about 1 hour.
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Remove from the oven and let rest for 10 to 20 minutes. Cut the chicken into 8 pieces and serve.
![](https://www.farmerfocus.com/wp-content/uploads/2022/09/SVO_ChefSymon_20191121_192.jpeg)
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