Gluten-Free JOC Mushroom and Thyme Roast Chicken

Ingredients:

1 whole chicken (about 4 pounds)
8 ounces mushrooms, sliced
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
Salt and pepper to taste
1 lemon, sliced
1 onion, chopped
1/2 cup gluten-free chicken broth

Directions:

Preheat your oven to 375°F (190°C).
Rinse the chicken and pat it dry with paper towels. Season the chicken, including the cavity, with salt and pepper.
In a bowl, combine the sliced mushrooms, olive oil, fresh thyme leaves, minced garlic, salt, and pepper.
Stuff the chicken cavity with the lemon slices and chopped onion.
Place the chicken in a roasting pan and surround it with the prepared mushroom mixture.
Pour the gluten-free chicken broth into the bottom of the roasting pan.
Roast the chicken for about 1 ½ to 2 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Let the chicken rest for a few minutes before carving.