Name: Easter Rosemary Garlic Roast Chicken
Ingredients: Whole Chicken (about 5-6 lbs): The star of the show, choose a good quality, preferably free-range or organic chicken for the best flavor and texture. The size is ideal for feeding a family and having leftovers.; Fresh Rosemary (4 sprigs): Essential for that aromatic, piney flavor that perfectly complements chicken and garlic. Fresh rosemary is key for the most vibrant taste.; Garlic (8 cloves): Provides a pungent, savory base flavor. Use fresh garlic cloves for a stronger, more authentic garlic taste.; Lemon (1): Adds brightness and acidity, balancing the richness of the chicken and enhancing the other flavors. We’ll use both the zest and juice.; Olive Oil (1/4 cup): Helps to crisp the skin and adds richness. Use a good quality extra virgin olive oil for the best flavor and health benefits.; Butter (2 tablespoons, unsalted): Adds flavor and helps with browning. Unsalted butter allows you to control the saltiness of the dish.; Salt (2 teaspoons, or to taste): Essential for seasoning and enhancing the natural flavors of the chicken and herbs. Kosher salt or sea salt is recommended.; Black Pepper (1 teaspoon, freshly ground, or to taste): Adds a touch of spice and depth of flavor. Freshly ground black pepper is always preferred for its bolder taste.; Optional: White Wine (1/2 cup): Adds moisture and a subtle layer of flavor to the pan drippings, creating a delicious base for a pan sauce if desired.

Ingredients

Whole Chicken (about 5-6 lbs): The star of the show, choose a good quality, preferably free-range or organic chicken for the best flavor and texture. The size is ideal for feeding a family and having leftovers.
Fresh Rosemary (4 sprigs): Essential for that aromatic, piney flavor that perfectly complements chicken and garlic. Fresh rosemary is key for the most vibrant taste.
Garlic (8 cloves): Provides a pungent, savory base flavor. Use fresh garlic cloves for a stronger, more authentic garlic taste.
Lemon (1): Adds brightness and acidity, balancing the richness of the chicken and enhancing the other flavors. We’ll use both the zest and juice.
Olive Oil (1/4 cup): Helps to crisp the skin and adds richness. Use a good quality extra virgin olive oil for the best flavor and health benefits.
Butter (2 tablespoons, unsalted): Adds flavor and helps with browning. Unsalted butter allows you to control the saltiness of the dish.
Salt (2 teaspoons, or to taste): Essential for seasoning and enhancing the natural flavors of the chicken and herbs. Kosher salt or sea salt is recommended.
Black Pepper (1 teaspoon, freshly ground, or to taste): Adds a touch of spice and depth of flavor. Freshly ground black pepper is always preferred for its bolder taste.
Optional: White Wine (1/2 cup): Adds moisture and a subtle layer of flavor to the pan drippings, creating a delicious base for a pan sauce if desired.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: Preheat your oven to 400°F (200°C). Remove the chicken from its packaging and take out any giblets or neck from the cavity. Pat the chicken thoroughly dry with paper towels, inside and out. This is crucial for achieving crispy skin.
Make the Rosemary Garlic Paste: Peel and roughly chop the garlic cloves. Strip the leaves from the rosemary sprigs and roughly chop them. In a small bowl, combine the chopped garlic, rosemary, and lemon zest (using a microplane or fine grater). Add the olive oil, salt, and pepper. Mix well to form a fragrant paste.
Season the Chicken: Using your fingers, carefully loosen the skin of the chicken breast and thighs from the meat underneath. Be gentle to avoid tearing the skin. Stuff about half of the rosemary garlic paste under the skin, distributing it evenly over the breast and thighs. Rub the remaining paste all over the outside of the chicken skin.
Stuff the Cavity: Cut the lemon in half. Squeeze the juice of half the lemon over the chicken, both inside and out. Place the lemon halves and the remaining rosemary sprigs inside the chicken cavity. This will infuse the chicken from the inside as it roasts.
Truss (Optional but Recommended): Trussing the chicken helps it cook more evenly and gives it a more appealing shape. Use kitchen twine to tie the legs together and tuck the wing tips under the body of the chicken. If you don’t have kitchen twine, you can simply tuck the wing tips under and leave the legs untied.
Roast the Chicken: Place the chicken in a roasting pan. If you have a roasting rack, use it to elevate the chicken, allowing for better air circulation and crispier skin all around. If using white wine, pour it into the bottom of the roasting pan (not directly over the chicken). Dot the chicken with butter.
Roasting Time and Temperature: Roast the chicken for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C). The exact cooking time will depend on the size of your chicken and your oven.
Basting (Optional for Extra Moisture): For extra moist chicken, you can baste it with the pan juices every 20-30 minutes during roasting. This is not strictly necessary but can enhance the flavor and moisture.
Rest the Chicken: Once the chicken is cooked through, remove it from the oven and let it rest for at least 10-15 minutes before carving. Cover it loosely with foil during resting. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Carve and Serve: After resting, carve the chicken and serve immediately. You can drizzle the pan juices over the chicken for added flavor.

Nutrition

Serving Size: one normal portion
Calories: 550
Protein: 60g