Chamomile & Thyme Rubbed Chicken

Chamomile & Thyme Rubbed Chicken

3 lb whole chicken
1 bag chamomile tea, contents removed
1 tsp dried oregano
1 tsp dried yellow mustard
1 tsp sea salt
3 cloves garlic, diced
juice of 1/2 lemon
1 tbsp EVOO
5 turns of a pepper grinder
Fresh thyme to taste

With a mortal and pestle combine tea, oregano, yellow mustard, sea salt, garlic, lemon juice and olive oil. Crush the garlic and slowly work the mixture into a thick paste. Rinse and pat dry your chicken and coat with the rub. Let rest in refrigerator at least 1 hour so that the meat infuses with the flavors of the rub.

When you are ready to roast the chicken preheat your oven to 375F. Remove the chicken from the fridge and top with about 5 turns of a pepper grinder and a sprinkling of thyme leaves.

Roast the chicken for 60 minutes, or until the juice runs clear when the drumstick is pierced. (Roughly 20 minutes per pound at 375F).

Let stand 15 minutes and then carve and serve.