Garlic-Rosemary Roast Chicken

Name: Garlic-Rosemary Roast Chicken
Yield: 4 servings
Ingredients: 1 Olive or vegetable oil cooking spray; 1 3 tablespoons finely chopped fresh rosemary, plus sprigs for garnish; 1 8 cloves garlic, finely chopped; 1 1 teaspoon salt; 1 1 roasting chicken (6-7 pounds); 1 Kitchen twine; 1 1 lemon; 1 sliced (optional)

From the kitchen of Carly

A six-pound bird turns golden and fragrant when garlic and fresh rosemary get tucked under the skin. The meat stays juicy while the exterior crisps, and the pan drippings become instant sauce. Simple, showstopping, perfect for feeding a crowd.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Olive or vegetable oil cooking spray
13 tablespoons finely chopped fresh rosemary, plus sprigs for garnish
18 cloves garlic, finely chopped
11 teaspoon salt
11 roasting chicken (6-7 pounds)
1Kitchen twine
11 lemon
1sliced (optional)

Instructions

Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.