This was my first experience with roasting a whole chicken - and although it was more work than frying up a chicken breast, it was worth it in the end. Now I just have to learn how to effectively carve the chicken...we ended up practically pulling it apart with our hands and eating it straight from the pan with our forks. I also added potatoes to the roasting pan half way through the cooking time. This is a great meal to share with friends or family - and for some reason it reminds me of Sunday afternoon dinners growing up...
Lemon & Thyme Roast Chicken
Source: adapted from Martha Stewart