1 whole chicken (about 1 to 1.5 kilos)
1 1/2 tsp salt (more or less according to taste)
1 tsp pepper
1 tsp dried thyme (or in Emeril's recipe, 3 sprigs of fresh thyme)
1 onion, diced
1 small carrot, diced
1 stalk celery, diced
2 bay leaves
2. Mix together salt, pepper, and dried thyme and rub all over the chicken.
3. Place the chicken in an oven-safe dish. Top it with the onions, carrot, and bay leaves. Squeeze the lemon juice over the chicken and throw the lemon peel into the dish. Cover tightly with foil and pop into the oven for an hour and a half or until a thermometer inserted in the thigh reads at least 175 degrees F or 79 degrees C.
5. Strain the cooking liquid (discard the vegetables). You may choose to make a gravy out of it.