This recipe makes roast chicken easier and tastier than ever before. Infused with the flavors of lemon, rosemary, and garlic, this succulently roasted chicken has crispy skin.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 whole chicken
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 2 sprigs rosemary
- 3 cloves garlic, peeled
- 1 lemon, halved
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
- Place the chicken on a roasting rack set inside a roasting pan.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Reviews
EASY TASTY ENJOYABLE.
The only reason I did not give this a 5-star is I wish I used a cut-up chicken, not a whole bird. I still wanted the bones and the whole chicken but, I wished it was already cut. The flavor was on point and the only added effect I did was add lemon zest to the top and bottom. I also used olive oil and garlic as a rub on the top of the chicken to make the flavor a bit bolder. I can only express that the fresh rosemary made all the difference. I will make this again but next time with cut chicken.
Th is s a moist, tasty and easy roast chicken. The roasting time was a half hour more for me.
This was pretty good and very easy. We added a few more spices to the skin. We also had to cook a bit longer (gas oven) and the skin wasn’t super crispy but the flavour was great!