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Roasted Chicken: Roast Chicken with Lemon & Herbs

Source of Recipe

Roasting


List of Ingredients

1 teaspoon olive oil
4 pounds chicken
1 medium lemon, with small "x" cut into side
4 sprigs fresh rosemary or tarragon
8 cloves garlic, peel and leave whole
1/2 cup dry red or white wine


Recipe

Preheat oven to 450ºF. Grease bottom of roasting pan with oil. Place chicken breast side up in pan, and sprinkle cavity and skin lightly with salt and pepper. Push the lemon into bird's cavity. Sprinkle rosemary or tarragon on chicken and scatter garlic around it. Pour wine or sherry over chicken. Roast chicken for 15 minutes.

Reduce oven to 325ºF. Continue roasting, basting every 15 minutes, until juice runs clear yellow and internal temp by thigh meat is 160-180ºF. (about 1 hour to 1 hour 10 minutes). Remove pan from oven and place chicken on carving board; cover loosely with foil and let sit for 10-15 minutes. Discard fat from juices in pan and heat over medium low heat. Cut chicken into serving pieces. Serve chicken topped with pan juices and roasted garlic. Makes 4 servings.