makes 4-6 servings
1 three-pound organic chicken
3-4 springs fresh thyme
1 lemon, cut into quarters
1 small white onion, cut into quarters
2 cloves garlic
olive oil
fine sea salt
freshly ground black pepper
herbes de Provence
1. Place a well-seasoned cast-iron skillet on the middle rack in the oven and preheat to 475 degrees.
2. Remove the giblets (if necessary) from the cavity of the chicken. Pat the body dry with paper towels.
3. Place the chicken on a cutting board. Use a sharp knife to cut the skin connecting the legs to the body. Spread each leg until the joint pops and the leg lies flat. Insert the fresh thyme, lemon quarters, onion quarters, and garlic cloves into the body cavity of the chicken. Drizzle olive oil over top the chicken and gently rub it into the skin. Season with salt, pepper, and herbes de Provence.
4. Carefully remove the hot cast-iron skillet from the oven. Place the chicken in the skillet, breast-side up. Lightly push down on the legs so that they rest completely on the bottom of the skillet.
5. Roast the chicken in the oven for 40-50 minutes, or until a thermometer inserted into the thigh reaches 165 degrees.
6. Remove the skillet from the oven, tent the chicken with aluminum foil, and let rest for 10 minutes. Carve and serve.