1 Barham Family Farm Whole Chicken
Salt and pepper
2 whole sprigs fresh rosemary and thyme
2 teaspoons chopped thyme and rosemary
1 tablespoon olive oil
1 large onion, quartered
1 lemon halved
1 lime, halved
Place a cast-iron skillet in the 450-degree oven.
Remove neck and giblets from the chicken and reserve for another use. Pat the chicken down with paper towel. Salt and pepper the cavity of the chicken and insert sprigs of rosemary and thyme. Turn the wings under the breast and tie the chicken legs together with kitchen twine.
Rub the chicken with rosemary and thyme, olive oil and salt and pepper. Place the chicken on the hot skillet and allow to roast for 20 minutes to 30 minutes, or until the thigh registers 135 degrees on a meat thermometer. Turn off the oven off.
Place onion, lemon and lime cut-side down in the skillet and allow to cook for another 20 minutes, or until a meat thermometer inserted into the thigh registers 170 degrees.
Allow the bird to rest before carving. Save the fat drippings to make a sauce or gravy, if desired. Save the chicken carcass for stock.