Roasted Chicken with Rosemary and Lemon

Total Recipe Yield: Serves 4
Portion Size: 1/4 of a whole chicken
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No

Ingredients

• 1 2 to 4 pounds whole free range chicken
• 1 whole bulb of garlic
• 1 lemon
• 2 fresh sprigs of rosemary
• Extra virgin olive oil
• Salt and pepper, preferably course grinded
• Garlic salt (to taste)

Directions

• Preheat oven to 450 degrees. Use a dutch oven, a cast iron or a clay roasting pan.
• Rinse chicken and pat dry with paper towels.
• Insert one of the rosemary sprigs and half of the lemon into the cavity of the chicken along with the whole bulb of garlic with 1/4 of the top cut off.
• Slice the other half of lemon into thin slices. Insert the slices of lemon underneath the skin
• Insert the remaining small pieces of the top of garlic bulb underneath the skin. If you put the garlic on top it will burn.
• Remove the leaves from the other sprig of rosemary and chop. Sprinkle all over the top of the chicken.
• Add salt, pepper and garlic salt on top. Drizzle with extra virgin olive oil.
• Cover lightly with tin foil, roast the chicken at 400 degrees for 15 minutes and then reduce the oven to 350 degrees for around 45 min depending on weight.
• Remove foil the last 20 minutes or so until beautifully golden and very crispy with only clear juices coming out of the cavity.
• Serve with
  • Roasted baby Yukon golden potatoes, cut in half drizzled with extra virgin olive oil, salt, pepper, slices of fresh garlic and diced fresh rosemary. 
  • Seasoned asparagus
  • Roasted brussel sprouts cut in half with diced crispy bacon or prosciutto.
  • Arugula salad
  • Warm French or Italian bread (the whole bulb of garlic in cavity can be spread on crusty bread)
• Enjoy!

Why did you choose to submit this recipe?
"My wonderful son loves when I prepare it. Before he left NYC to go off to CU (ps; I am a native of Colorado) he said; "Mom, I think this is your best dish." Touched my heart." - Laura Brown