• 1 large roasting hen (~6  pounds), giblets removed
• 7-8 sprigs of thyme
• 2 whole lemons
• ¼ cup olive oil
• Kosher salt
• Pepper

Preheat the oven to 425 degrees
Wash and dry the bird and place breast side up on a rack in a roasting pan.
In a bowl combine olive oil with zest from one lemon and 2 tsp of lemon juice. Add thyme that has been separated from its stem of 5 of the sprigs.
Salt and pepper the outside of the bird as well as inside the cavity.
Cut both lemons in half and place inside bird cavity along with remaining sprigs of thyme.
Rub olive oil mixture over the outside of the bird.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Place some foil over the top of the bird.
Roast for 1 hour. Remove foil and roast for another 30 minutes.
Let rest before carving.

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