1 (7 pound) whole roasting
chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 lemon, quartered
1 head garlic, halved crosswise
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Position the rack in the center of the oven and
preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt
and pepper. Stuff the cavity with the lemon, and
garlic halves. Lightly coat skin with olive oil (or
melted butter). Sprinkle the
chicken with salt and pepper.
Place a rack in a large roasting pan. Place the
chicken, breast side up, on the rack in the pan. Roast
the chicken until an instant-read meat
thermometer inserted into the innermost part of the
thigh registers 165 degrees, about 2 hours for a 7 pound
chicken. Transfer
the chicken to a platter, cover lightly with foil, and
let rest for 10 to 15 minutes before carving.
Use the leftover chicken
the next day to make Chicken Casserole