- 2 roasting chickens
- 2 lemons (– cut into 1⁄4 inch slices)
- 6 stems fresh thyme
- kosher salt
- ground pepper
- Convection Roast 375 degrees One sheet tray with a wire meat rack on the tray
- Place the roasting chicken breast side up. Place fingers underneath the skin and move your fingers back and forth to create a cavity between the flesh and the skin of the breast.
- Place the sliced lemon and thyme between the skin and the flesh in a single layer. You should get 2 slices of lemons on each side. Generously salt and a small amount of pepper on all sides of the prepared chicken.