Ingredients:

  • 1 whole chicken (3-4 lbs / 1.4-1.8 kg), cleaned and patted dry
  • 2 lemons (1 for zest and juice; 1 cut into wedges)
  • 3 tablespoons fresh rosemary, minced (or 1 tablespoon dried rosemary)
  • 4 garlic cloves, minced
  • 1/4 cup olive oil (60 ml)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • Fresh rosemary sprigs for stuffing (optional)
  • Lemon wedges for garnish
  • Vegetables of your choice (e.g., carrots, potatoes) for roasting (optional)

Instructions:

  1. Zest and juice 1 lemon. In a mixing bowl, combine lemon zest, lemon juice, minced rosemary, garlic, olive oil, salt, and pepper.
  2. Rub the marinade all over the chicken, including under the skin and inside the cavity. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. Preheat the oven to 425°F (220°C).
  4. Place the marinated chicken in a roasting pan. Stuff the cavity with lemon wedges and fresh rosemary sprigs. Tie the legs together with kitchen twine.
  5. Roast in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with juices every 20 minutes.
  6. Remove the chicken from the oven and let it rest for 10-15 minutes. Carve and serve with lemon wedges and roasted vegetables.