Description
Juicy, tender whole roasted chicken seasoned with lemon and rosemary is always a winner in my house, perfect for the colder months.
Yield: 4Servings | Serving Size: 1/4 chicken, no skin
Ingredients
1(3 lb) chicken, washed and dried, fat removed
1/2onion, chopped in large chunks
2clovesgarlic, smashed
1lemon, halved
3sprigs fresh rosemary
1tbspdried herbes de Provence, or dried rosemary
kosher salt and fresh pepper
Instructions
- Heat oven to 425F.
Season chicken inside and out with salt, pepper, and herbs de Provence.
- Squeeze half of the lemon on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken. Transfer to a sheet pan, and tie the chicken by taking kitchen twine and plumping up the breast, then coming around with the string to lasso the legs and tie them together. Don’t forget to tuck the wing tips under themselves so they don’t burn.
- Roast the chicken with the feet towards the back of the oven, until the juices run clear, and internal temperature is 160°F, about 50-60 minutes (Insert thermometer between the thickest part of the leg and the thigh).
- Let the bird rest for 10 minutes, tenting with foil before carving.
Serve chicken, either one breast, or one thigh/drumstick, skin is optional.
Last Step:
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