Ingredients

The following ingredients have 7 Servings
  • 1 (5-6) pound whole chicken (cleaned with giblet removed)
  • 1 lemon (quartered)
  • 3 sprigs fresh rosemary
  • 4 cloves garlic (smashed)
  • olive oil ( or softened butter)
  • salt and pepper
  • Garnish (optional)
  • 1 lemon (quartered)
  • 3 sprigs rosemary

Instruction

  • Preheat oven to 425 degrees with the skillet inside the oven. When the skillet and oven have preheated, remove the skillet from the oven and place the chicken inside of the skillet.
  • Place lemon quarters, rosemary sprigs, and garlic in the cavity of the chicken. Tie legs using kitchen twin if you so choose.
  • Coat the chicken well with olive oil or softened butter and then sprinkle with salt and pepper.
  • Roast chicken for 15-20 minutes per pound or until an internal probe registers 165 degrees when inserted into the breast of the chicken.
  • Remove from the oven and allow to rest for about 5-10 minutes to allow the juices to return to the meat.
  • Use pan juices to baste the chicken, if desired.
  • Garnish with lemon quarters and rosemary sprigs, optional.