What’s the secret to roasting the perfect chicken? That’s actually a trick question—because there are two answers. First, you must cook it at just the right temperature. You can’t rush the process; it must be a slow, delicate roast to get the meat juicy and tender. Secondly, you need balanced and flavorful seasonings, like the savory-but-tart combination of rosemary and lemon in this delicious recipe. Your family will surely find not-so-secret ways to request this dish for dinner again and again.
Serves 3-4
Ingredients
1 (3 lb.) whole organic chicken, organs and giblets removed
1 tsp. dried rosemary
2 Tbsp. olive oil
1/2 tsp. pink salt
1/4 tsp. pepper
1 Tbsp. fresh lemon juice
1 lemon, half for juice and other half cut into slices
Directions
- Preheat oven to 375 degrees F. Remove giblets and organs from chicken. Save for another use or discard. Place chicken in 9×13-inch baking pan.
- In a small bowl, stir together oil, spices and lemon juice. Rub spice mix on top of chicken and also between breast and top skin.
- Place lemon slices under skin on top of chicken breast.
- Pour 1/2 cup water into baking pan with chicken.
- Roast chicken 80 minutes. Remove from oven at 60 minutes to check temperature. Cook until internal temperature taken at thickest part of chicken thigh reaches 170 and juices run clear.
- Remove from oven, cover with foil and let rest 10 minutes before slicing.
- Serve with Baked Carrot Fries.