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Sep 23, 2015 By Shereen Pavlides for The 1 min read

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Jared Finkel|Calkins Media

Chef Shereen Pavlides prepares roasted thyme and lemon chicken.

Jared Finkel/Calkins Media

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Chef Shereen Pavlides prepares roasted thyme and lemon chicken.

Jared Finkel/Calkins Media

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For this weekÄ¢¹½ÊÓƵ Cook This, chef Shereen Pavlides shares a recipe for roasted thyme and lemon chicken.

Roasted thyme and lemon chicken

Serves: 3 – 4 Prep: 5 minutes Roast: 1 hour 15 minutes

1 (4 pound) organic roasting chicken

3 tablespoons canola oil

kosher salt / fresh finely ground black pepper

1 large bunch fresh thyme

1 small Spanish onion – peeled, quartered

2 lemons – cut into wedges

Heat oven to 400 degrees F.

Place chicken into a 9 x 12-inch pyrex or stoneware baking pan (this will help keep the chicken moist, do not use a stainless steel roasting pan, it will do the opposite).

Remove and discard chicken neck and giblets.

Drizzle oil all over the chicken.

Season liberally with salt and pepper.

Stuff the cavity with thyme, onions, and 1 of the lemonÄ¢¹½ÊÓƵ wedges.

Tie the legs together using butchers twine and tuck the wing tips under the chicken.

Roast the chicken until golden brown and cooked through, about 1 hour and 15 minutes.

Remove to a platter to rest, 8 minutes.

Carve the chicken and drizzle with the chicken jus. (juices at the bottom of the pan)

Serve lemon wedges on the side for squeezing over the chicken.