Ingredients

1 whole roasting chicken (4-5 lbs)
1 Tbsp. EVOO
Juice of 1/2 a large lemon
1 Tsp. chopped fresh thyme
Kosher salt
1 red onion, cut into wedges
1 lemon
Assorted sprigs of rosemary, parsley and thyme

Directions

Preheat oven to 400 F. Prepare a shallow roasting pan and rack by coating with nonstick spray. Rinse and pat dry chicken. Insert a spoon under skin to separate it from flesh on breast and drumstick. Place chicken on prepared rack in pan. Drizzle oil and juice over chicken, rubbing to distribute. Sprinkle bird with thyme and salt. Insert juiced lemon half into cavity of chicken. Loosely tie the legs together. Place onion wedges on rack.

Roast chicken for 30 minutes; rotate pan and roast another 30 minutes. Start checking bird for doneness every 10 minutes by inserting a thermometer into thigh. Chicken is done when temp reaches 175 F and the breast is golden brown. Let chicken rest for 10 mins before serving. Arrange onion and lemon wedges around chicken on a serving platter and garnish with fresh herb sprigs.