Roasted Rosemary Chicken

Name: Roasted Rosemary Chicken
Ingredients: 5 cloves garlic; 2 Tbsp. fresh rosemary or 2 tsp. dried rosemary; 2 Tbsp. olive or canola oil; 2 Tbsp. lemon juice; 1/4 tsp. pepper; 1/8 tsp. salt; 1 whole broiler-fryer chicken (2 1/2 to 3 1/2 lb.)

7 ingredients

11 steps

Ingredients

5 cloves garlic
2 Tbsp. fresh rosemary or 2 tsp. dried rosemary
2 Tbsp. olive or canola oil
2 Tbsp. lemon juice
1/4 tsp. pepper
1/8 tsp. salt
1 whole broiler-fryer chicken (2 1/2 to 3 1/2 lb.)

Directions

1

In a small saucepan, cook garlic cloves and rosemary in hot oil over low heat for 8 to 10 minutes or until garlic is soft (avoid burning).
2

Remove garlic with a slotted spoon and set aside.
3

Let oil mixture cool.
4

Stir lemon juice, pepper and salt into oil.
5

Wash the chicken thoroughly; pat dry with paper towels. Season body cavity with salt.
6

Twist wing tips under the back. Place chicken, breast side up, on a rack in a shallow roasting pan.
7

Cut five slits randomly in the chicken skin.
8

Insert the five cloves of garlic under the skin.
9

Brush chicken with some of the oil mixture.
10

Insert meat thermometer into the center of one of the inside thigh muscles.
11

Roast at 375° for 1 1/4 to 1 3/4 hours or until thermometer registers 180°.