Roast Chicken with Lemon, Garlic, and Rosemary


  • 1whole chicken
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 2 sprigs rosemary
  • 3 cloves garlic, peeled
  • 1lemon, halved
  • Directions

  • Step 1

    Preheat the oven to 450 degrees F (230 degrees C).


  • Step 2

    Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.

  • Step 3

    Place the chicken on a roasting rack set inside a roasting pan.

  • Step 4

    Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

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