Simple and Easy Roast Chicken Recipe #102848
Simple and delicious. Enjoy!
by Sue L
1¾ hours | 10 min prep
SERVES 2 -4
- 1 (4 lb) roasting chickens
- 1 head garlic
- 8 sprigs fresh rosemary
- 2 fresh lemons
- 2 tablespoons butter or olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon fresh ground black pepper
- Preheat oven to 475°F.
- Wash chicken and pat dry with paper toweling.
- Coarsely chop the bulb of garlic (don't bother to peel cloves).
- Remove rosemary from 4 of the stems and chop coarsely; reserve the rest for later.
- Chop lemons into quarters.
- Put chopped garlic, chopped lemons and the chopped rosemary into the chicken's cavity.
- Rub the chicken skin generously with the butter or olive oil and season with salt and pepper.
- Place the chicken on a rack in a roasting pan and tuck remaining rosemary stems on the chicken, around wings and drumsticks.
- Roast chicken in the preheated oven for 15 minutes.
- Decrease oven temperature to 375F and cook for 60-75 minutes more or until the juices of the chicken run clear (time depends a lot on weight).
- Allow chicken to sit at least 15 minutes before carving.
- Garnish with more fresh rosemary before serving, if desired.
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5 stars