Wheat and Dairy Free Serves 4
Cooking time/temp: 
350˚F (180˚C)

3½ to 4 lb. Whole speciality or organic chicken
2 lemons cut into wedges
2 Tbsp. extra virgin olive oil
1 Tbsp. crushed garlic
1 Tbsp. Dijon mustard
1 Tbsp. chopped fresh thyme
Coarse salt and black pepper


PREHEAT oven to 350˚F (180˚C)

In a small bowl
MIX oil, garlic, mustard, and thyme
LOOSEN skin on legs and breast
RUB oil mixture between skin and meat of chicken
PLACE lemon wedges in cavity
RUB leftover oil mixture over skin of leg and breast
SEASON generously with coarse salt and pepper
TIE up legs with string
ROAST chicken, breast down, in oven for 30 minutes
TURN breast side up, and finish cooking for 1 hour or until the juices from cavity runs clear. Thermometer should register 170˚F (80˚C)
TRANSFER to cutting board and LET REST for 20 minutes before cutting