2 tsp finely grated lemon zest
2 cloves garlic, crushed with press
1 tsp fresh thyme, chopped
4 TBSP EVOO
Kosher salt & pepper
1 4 – to – 5 lb whole chicken, patted dry
1 medium onion, thinly sliced
1 bunch radishes, quartered
1. Heat oven to 350ﾟF.
2. In bowl, Mash together lemon zest, garlic, thyme, 2 TBSP EVOO & ½ tsp each salt & pepper until combined. Spread EVOO mixture evenly over chicken. Tie drumsticks together and tuck wings behind breast.
3. Place chicken on rack fitted into medium roasting Pan. Arrange onion and radishes around chicken. Brush 2 TBSP EVOO all over chicken, Then sprinkle With ½ teaspoon each salt and pepper. Poor ¼ cup water into bottom of a roasting Pan.
4. Roast chicken 50 minutes. Increase oven temp to 425ﾟF and roast, checking to make sure water has not completely evaporated (add another ¼cup if necessary), Until thermometer inserted into thickest part of thigh registers 165ﾟF, 15 to 20 minutes more. Let chicken rest at least 15 minutes before carving.