Simple And Easy Oven Roast Chicken

1. 1

   Preheat oven to 475F.

2. 2

   Wash chicken and pat dry with paper toweling. (It goes without saying, pull off any errant pieces of skin or feathers/quills, and remove giblets from the cavity if there are any)

3. 3

   Coarsely chop the bulb of garlic (don't bother to break apart the cloves or peel them)

4. 4

   Remove rosemary needles from 4 of the stems; reserve the rest for later.

5. 5

   Chop lemons into quarters.

6. 6

   Put the chopped garlic, chopped lemons and chopped rosemary into the chicken cavity and secure the legs with twine.

7. 7

   Rub the skin of the chicken generously with soft butter or oil, and season with salt and pepper. Tuck chicken wings behind the back and place face up on a roasting rack.

8. 8

   Roast the chicken for 15 minutes at 475F then reduce heat to 375 and cook until chicken reches 165F on a instant read thermometer in the thickest part of the thigh (or until the juices run clear), about 60-75 minutes.

9. 9

   Allow chicken to sit for 15 minutes before carving (this lets the juices settle into the meat and brings the temp up to right where you want it- about 170F.)

10. 10

    Garnish with fresh rosemary stems before serving if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.