Whole Roasted Chicken with Lemon and Rosemary
Recipe from Skinnytaste
Ingredients
- 1 whole chicken (about 3 pounds), dried and trimmed of excess fat
- 1/2 onion, cut into large chunks
- 2 garlic cloves, smashed
- 1 lemon, halved
- 3 sprigs fresh rosemary
- 1 tablespoon herbes de Provence or dried rosemary
- Kosher salt and freshly ground black pepper
Method
- Heat the oven to 425°F.
- Season the chicken inside and out with salt, pepper, and the dried herbs. Squeeze half the lemon over the exterior.
- Put the squeezed lemon half, remaining lemon half, onion, garlic, and rosemary inside the cavity. Place the bird on a sheet pan, tie the legs together if desired, and tuck the wing tips underneath.
- Roast with the legs facing the back of the oven for 50 to 60 minutes, until the juices run clear and a thermometer in the thickest part of the thigh reaches 160°F.
- Tent loosely with foil and rest for 10 minutes before carving.
To drink
- Pairing
- Château la Louvière 2021 Sauvignon Blanc (Pessac-Léognan), $50
- On a budget
- Terre di Sarizzola 2022 Piccolo Derthona (Vino Bianco d'Italia), $16