Easy Roast Chicken with Rosemary & Garlic

1. 1

   Preheat oven to 325 degrees F. Remove giblets and neck from chicken cavity.

2. 2

   (Save parts to simmer for stock, or discard.)

3. 3

   Rinse chicken inside and out with cool water; drain, then pat dry with paper towels.

4. 4

   Place breast-side-up in a shallow roasting pan.

5. 5

   Rub chicken with olive oil; season liberally with salt and pepper.

6. 6

   Cut garlic head in half horizontallypeel and all!and insert into the chicken cavity with a sprig of rosemary.

7. 7

   Lasso, truss, or tie the drumsticks together.

8. 8

   Roast 2 hours, or until chicken tests done.

9. 9

   (Adjust roasting time to the size of the bird; I used a 5-pound chicken.)

10. 10

    Baste once halfway through.

11. 11

    Chicken is done when juices run clear (test by slicing between the drumstick and thigh; if in doubt, use a meat thermometer).

12. 12

    Remove twine.

13. 13

    Discard rosemary and garlic.

14. 14

    Transfer chicken to a warm platter and garnish with the remaining rosemary sprig.

15. 15

    Carve tableside.

* Per serving · 4 servings · Values may vary.

No additional tips available.