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


  • 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)


  • 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!