Weeknight Oven Roasted Chicken

This is one of my weeknight go-to recipes when I can't think of anything to make. I know it sounds strange coming from a foodie like me, but I do get stumped sometimes, or just want something quick and simple to throw into the oven while I'm taking the kids to their swim team practice.

For this recipe, I use a little bit of olive oil and good ole Lawry's Season salt. You can't get much easier than that, plus it's delicious!

Weeknight Oven Roasted Chicken

1 whole chicken, cut in half or into 8 pieces

¼ c olive oil

1 lemon

2 teaspoons lemon zest

1 clove garlic, minced

3 sprigs fresh thyme

1 T Lawry's Season salt

Preheat oven to 400°F.

Zest lemon and place zest in a small bowl; combine with season salt, garlic and chopped thyme; set aside. Squeeze lemon juice and rub all over chicken pieces. Drizzle with olive oil and toss to coat. Rub seasoning mixture under skin and all over chicken pieces.

In 13 x 9-inch roasting pan, place chicken breast-side-up. Roast for 1 hour or until meat thermometer inserted in thickest part of the thigh reaches 180°. Let stand 10 minutes before serving.

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