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.
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.
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