This roast chicken recipe is a classic and perfect for a Sunday dinner or special occasion. The chicken is marinated with a zesty combination of lemon, garlic, and rosemary to infuse it with delicious flavors. The result is a tender and juicy roast chicken with crispy golden skin that will impress your guests. Serve it with roasted vegetables and enjoy a hearty and satisfying meal.
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 4 cloves of garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 onion, quartered
- 4 sprigs of rosemary
- 4 cloves of garlic, smashed
Directions
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix together the minced garlic, lemon zest, lemon juice, chopped rosemary, olive oil, salt, and pepper to make a marinade.
- Place the chicken in a large roasting pan and rub the marinade all over the chicken, including under the skin.
- Stuff the chicken cavity with the quartered onion, sprigs of rosemary, and smashed garlic cloves.
- Tie the chicken legs together with kitchen twine to hold its shape.
- Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) when tested with a meat thermometer.
- Baste the chicken with the pan juices every 30 minutes to keep it moist and flavorful.
- Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
- Serve the roast chicken with the pan juices and roasted vegetables of your choice.
