This perfectly tender and juicy whole oven roasted chicken It’s perfect for Sunday dinner, but easy enough for a weeknight SUPER SIMPLE! Only 15 minutes of hands on time required and it’s a much healthier option than store-bought rotisserie chicken.
ROASTED CHICKEN
This perfectly tender and juicy whole oven roasted chicken It’s perfect for Sunday dinner, but easy enough for a weeknight SUPER SIMPLE! Only 15 minutes of hands on time required and it’s a much healthier option than store-bought rotisserie chicken.
- 1 4-5 lb. whole chicken
- 1 teaspoon salt
- 1 teaspoon Freshly ground black pepper
- 1 lemons
- 1 heads garlic cut in half crosswise
- 4 tablespoons olive oil
- Preheat oven to 425° F
- Rinse chicken inside and out. Pat dry. Place chicken in a large roasting pan, breast side up.
- Salt and pepper the cavity of the chicken. Cut 1 lemon in quarters and stuff in the cavity along with garlic .
- Truss legs (tie them together with kitchen twine).
- Brush the outside of chicken with olive oil sprinkle with salt and pepper. Tuck wings under the body of the chicken.
- Roast for 45 minutes and then baste with pan juices. Continue to cook for another 20-25 minutes, until golden brown and until the juices run clear when you cut between a leg and thigh. Lightly cover chicken with foil of chicken is browning too quickly.
- Remove chicken from the oven and let rest in the cooking pan for 10-15 minutes.
- Transfer chicken to a cutting board. Remove aromatics and vegetables from the cavity. Carve the chicken and serve enjoy .