Then on a small dish, mix ½ T. sea salt, ¼ t. black pepper and ¼ t. paprika. Rub the dry mixture all over the chicken, as well as inside the cavity.
Stuff the chicken with 1 lemon cut in half with seeds removed, ¼ c. of sliced onion, sprigs of thyme, and a whole bulb of garlic (yes, a whole bulb – don’t worry it’s an aphrodisiac!).
Cut the garlic crosswise (so the garlic flavor will slowly infuse onto the chicken as it cooks). Slice a few cloves of garlic and put some in between the skin of the chicken and the meat.
Roast the chicken in the oven for 30 minutes in 425 degree F . After 30 minutes, decrease the temperature to 350 degree F and cook until a thermometer inserted into the chicken breast registers 165 degree F, 30 to 45 minutes. Enjoy!
Notes
This is a nice meal to make on a Sunday, then throughout the week you can make other dishes made with left-over chicken meat, then as a finalé, you can make chicken stock with the carcass!Be sure to remove the seeds from the lemon as this may give it a bitter taste.Another thing to note, is lemon with thicker rib will tend to be bitter, so keep an eye on that and use lemons that have thinner skin.