Jan's Roasted Chicken

Dinner doesn't get any easier than a 5-ingredient roasted chicken. And if you have chicken left over, you can use it in soups, salads, or sandwiches.

Yield:

4 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 1 Hour, 30 Minutes

Ingredients

1 (3- to 4-pound) whole chicken
3 tablespoons olive oil, divided
3 garlic cloves
1 teaspoon salt
1 tablespoon coarsely ground pepper
3 sprigs fresh rosemary
1 lemon, quartered

Preparation

Rub chicken and cavities with 2 tablespoons olive oil, garlic cloves, salt, and pepper.

Tuck chicken wings under; tie legs together with string, if desired. Pour remaining 1 tablespoon oil into a large cast-iron skillet; place chicken, breast side up, in skillet.

Place 1 rosemary sprig and 2 lemon quarters into neck cavity of chicken; repeat in lower cavity. Place remaining rosemary sprig underneath skin.

Bake at 450° for 30 minutes; reduce heat to 350°, and bake 1 hour. Serve with Jan's Roasted Potatoes.

Note:

November 2001