Ingredients:

  • 1 whole chicken (approximately 4-5 pounds / 1.8-2.3 kg)
  • 4 cloves garlic, minced
  • 2 lemons (1 zested and juiced for marinade, and 1 sliced for stuffing)
  • 1/4 cup olive oil (60 ml)
  • 2 teaspoons fresh rosemary, minced (or 1 teaspoon dried rosemary)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 slices of rustic bread (like ciabatta or sourdough)
  • 4 tablespoons unsalted butter, softened (56 g)
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

  1. Pat the chicken dry with paper towels. In a mixing bowl, combine minced garlic, lemon juice, zest, olive oil, rosemary, salt, and pepper. Rub the marinade all over the chicken and place lemon slices inside the cavity. Marinate for at least 30 minutes.
  2. Preheat the oven to 425°F (220°C). Place the marinated chicken in the roasting pan, breast side up. Roast for 1 hour or until the internal temperature reaches 165°F (75°C) and skin is golden brown. Baste with pan juices halfway through cooking.
  3. While the chicken roasts, mix softened butter with minced garlic and lemon zest. Spread the garlic butter mixture on one side of each slice of bread and place on a baking sheet.
  4. In the last 10 minutes of cooking, add the bread to the oven until golden and crispy.
  5. Let the chicken rest for 10 minutes after roasting, then carve and serve with crispy garlic lemon toasts, garnished with parsley.