Ingredients:

  • 1 whole chicken (about 4 to 5 pounds / 1.8 to 2.3 kg), cleaned and patted dry
  • 2 lemons, one zested and juiced, one sliced
  • 3 tablespoons fresh rosemary, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Additional rosemary sprigs for garnishing
  • Lemon wedges for garnishing

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a small bowl, combine lemon zest, lemon juice, chopped rosemary, minced garlic, olive oil, salt, and pepper to create a marinade.
  3. Rub the marinade all over the chicken, including under the skin.
  4. Stuff the cavity of the chicken with sliced lemon and a sprig of rosemary.
  5. Place the chicken breast-side up in the roasting pan.
  6. Roast for about 1 hour and 15 minutes, basting occasionally, until the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 10 minutes before carving.
  8. Serve garnished with extra lemon wedges and rosemary sprigs.