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Lemon and Thyme Chicken

Posted By Simon Clarke On 2012/03/20 @ 4:10 pm In Celiac, Gluten-free,Eggs,Fish,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Sulphites,Tree Nuts,Wheat | No Comments

web_Lemon and Thyme Chicken 270x330 [1]Serves:  4

Free of: Gluten and top allergens


  • 1 whole chicken, kosher and organic
  • 1 lemon, quartered
  • 1 bunch fresh thyme
  • ¼ cup (60 mL) olive oil
  • Salt and pepper


  1. Pre-heat oven to 400° F. Line shallow roasting pan or baking sheet with parchment paper.
  2. Rinse and pat dry chicken, then place in the pan.
  3. Season chicken’s cavity with salt and pepper. Then add lemon quarters and thyme to cavity.
  4. Rub skin with olive oil, and season with salt and pepper.
  5. Roast the chicken 40-45 minutes, until it is cooked through and the  juices run clear.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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