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Garlic Rosemary Roasted Chicken




Source of Recipe


The Web


Recipe Introduction


The aroma when it cooks is beautifully fragrant and fills the entire house! Serve with rice, boiled new potatoes or polenta, a Caesar salad, some crusty bread and your favorite wine that has some body.


List of Ingredients




1 large roasting chicken
1 bulb/head of garlic
1 bunch of fresh rosemary
1 large or 2 small lemons, washed
olive oil
salt & pepper
Large roasting pan with rack

Recipe



Heat oven to 475°F.
Wash and dry chicken.
Roughly chop the bulb of garlic. (Don't worry about peeling the individual cloves.)
Roughly chop the lemons.
Reserve 4 stalks of rosemary and roughly chop the rest.
Combined the chopped ingredients and stuff into the cavity of the chicken.
Rub the chicken with olive oil and season with salt and pepper to taste.
Place chicken on rack in roasting pan. Place reserved stalks of rosemary on top of the chicken. I like to put them where the legs and wings join the body.
Place roaster in preheated oven for 15 minutes, then lower the heat to 350 degrees. Continue to roast for an additional 30 minutes or until browned and crisp.
Serves 4.
20 minutes to prepare, 45 minutes to roast.