WHOLE ROASTED ROSEMARY CHICKEN

By Clarabell

Ingredients

• 3 to 5 pound whole chicken
• 4 medium Russet potatoes, scrubbed or peeled
• 5 large carrots, peeled
• 1 lemon, halved
• 1 head of garlic
• 1 T olive oil
• 1 T fresh or dried rosemary, finely chopped
• Salt and pepper

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400 degrees. While it heats take chicken out of fridge and set it aside so the chill wears off. Peel the carrots, cut the potatoes and smash the garlic out of its parchment-like wrapping so you end up with naked cloves. Feel free to add celery or any other veggies here. Put the carrots, potatoes, and garlic in a roasting dish or pan.

2. Clean and dry the chicken. Sprinkle salt and pepper inside the cavity. Add half the rosemary and the two lemon halves to the inside of the chicken. Rub skin with oil and sprinkle it well with salt and pepper and the rest of the rosemary.

3. Prop the bird onto the veggies and put into the center of the oven. Cook the chicken about 20-25 minutes per pound. A thermometer placed in the thigh should register 180 degrees.

4. Let the bird rest for 10 minutes before slicing.