How to make it

  • Preheat oven to 400
  • in a bowl mix the thyme, cayenne, the zest of the lemon and 2 of the garlic cloves (minced) with the oil and a few pinches of salt. Set aside.
  • add all the chopped veggies to a soup pot and add enough water to cover the veggies about half way, no more. Salt the veggies and sprinkle a little olive oil in there too.
  • In the cavity of the chicken, rub in about a teaspoon of salt and the remaining (minced) clove of garlic and the quartered lemon. Tie the chicken shut.
  • rub the chicken all over with the spice mixture making sure to set aside at least a few teaspoons for later.
  • If the top of the chicken is close to the roof of your oven, you really want to cover with foil. I didnt and my garlic burnt.
  • Baste a few times with the juice from the pan and when your meat thermometer reaches at least 150 degrees (to be on the safe side) try putting the thermometer in the underside of the thigh, the back of my bird cooked much slower than the breast side.
  • Serve with the veggies on the side and enjoy.

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