"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 4-5 lb. whole or quartered chicken 1 lemon 1 T. dry thyme leaves or 2 T. fresh thymes leaves Salt Cracked black pepper
Place the chicken in a lightly oiled roasting pan large enough that the pieces do not touch. Squeeze the juice of one lemon over the chicken. Sprinkle with salt and pepper. Roast at 350º until chicken reaches internal temperature of 165º.
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