When chef Josh Capon was starting out, money was tight. He got by eating meals like this roasted garlic chicken with root vegetables, and rolling it over into other meals to eat throughout the week. Get his tips for rolling the chicken over into chicken salad and chicken soup below.
Preheat oven to 425°F.
Wash and dry the bird then drizzle with EVOO and rub with a lemon half. Rub the bird with the mustard then season with salt and pepper. Stuff the cavity with both halves of the garlic, the remaining lemon halves and the thyme.