Ahead of time, mix together:
1 Tablespoon Dried Thyme (fresh would be fantastic, if you can)
4 Garlic Cloves Minced
1 Teaspoon Salt
1 Teaspoon Pepper
4 Tablespoons Lemon Juice
4 Tablespoons Olive Oil
Allow this mixture to develop for at least four hours then coat your chicken with it and stuff the cavity with a quartered lemon.
Roast at 375 degrees until internal temperature is 165 degrees or juices run clear when pierced. Let it rest before serving.
I chose to serve it with roasted brussels sprouts, turnips and acorn squash. I cut the turnips and squash into 1/2 inch pieces, roughly the same size as the brussels sprouts, and coated everything in olive oil. I salted them and let them roast with the chicken for about 40 minutes. I’ve found that almost any vegetable is delicious when cooked this way.