Roast Chicken | Blue Jean Chef - Meredith Laurence

Ingredients

• 4 pound whole chicken
• 2 tablespoons canola (vegetable or olive oil or melted butter)
• 1 tablespoons coarse sea salt or kosher salt
• 1 to 2 teaspoons freshly ground black pepper
• 1 lemon (zested and halved)
• 2 tablespoons chopped fresh thyme (optional)
• 3 to 4 cloves garlic (smashed)
• ½ small onion peeled
• water (beer, wine or chicken stock (for the bottom of the roasting pan))