Roast Chicken with Rosemary and Lemon

By Howie

Ingredients

• 1 (3 1/2 lb/1.5 kg) chicken
• 3 tb fresh rosemary, chopped
• Salt and fresh ground pepper
• 4 (3 inch/7 cm long) strips lemon zest
• 1 small onion, quartered
• 1 tb olive oil
• 1 tb plus 1/4 tsp lemon juice
• 1/2 cup water

Details

Servings 4

Preparation

Step 1

1) Rub cavity of chicken with rosemary, 1/4 tsp salt and 1/8 tsp pepper, and then stuff with lemon zest and onion. Twist wings behind back of chicken and tie legs together. Put chicken, breast side up, in roasting pan. Brush chicken with oil. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper. Brush with 1 tb lemon juice.

2) Roast chicken at 425F (220C) for 50-60 minutes or until juices run clear when chicken is pierced and meat thermometer inserted in thigh registers at 185F (85C). Transfer chicken to plate; cover loosely with foil and let stand for 10 minutes.

3) Meanwhile, pour off fat from roasting pan. Set pan over moderate heat and add water. Bring to a boil, scraping bottom of pan to dislodge any brown bits. Boil for about 4 minutes or until reduced to approximately 1/4 cup. Add any accumulated juices from chicken along with 1/4 tsp lemon juice and pinch each of salt and pepper. Serve chicken with pan juices.