Roast Chicken with Rosemary and Lemon

1. 1

   Heat the oven to 425.

2. 2

   Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion.

3. 3

   Twist the wings behind the back of the chicken and tie the legs together.

4. 4

   Put the chicken, breast-side up, in a roasting pan.

5. 5

   Coat the chicken with the oil and sprinkle it with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the 1 tablespoon lemon juice.

6. 6

   Roast the chicken until it is just done, 50 to 60 minutes.

7. 7

   Transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes.

8. 8

   Meanwhile, pour off the fat from the roasting pan.

9. 9

   Set the pan over moderate heat and add the water.

10. 10

    Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.

11. 11

    Boil until reduced to approximately 1/4 cup, about 4 minutes.

12. 12

    Add any accumulated juices from the chicken along with the remaining 1/4 teaspoon lemon juice and a pinch each of salt and pepper.

13. 13

    Serve the bird with the pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.