3 tablespoons Esmea organic extra virgin olive oil
1 lemon, sliced
4-5 sprigs of fresh rosemary or thyme
Salt and pepper to taste
Method:
Preheat the oven to 425°F (220°C).
Place the chicken in a roasting pan and rub it all over with Esmea organic extra virgin olive oil.
Season with salt and pepper.
Stuff the cavity of the chicken with lemon slices and fresh herbs.
Tie the legs together with kitchen twine.
Roast the chicken in the preheated oven for about 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
