Whole Roasted Chicken

Juicy, tender and artfully seasoned, this traditional favorite is a breeze to make and is packed with the kind of down-home flavor you crave.

Ingredients

  • 1 whole chicken
  • 3 rosemary sprigs
  • 1 lemon, cut in half
  • 1 onion, quartered
  • 1 carrot, cut into thirds or quarters
  • 5 garlic cloves
  • olive oil
  • salt and pepper

Instructions

  1. Preheat the oven to 425oF.
  2. Line a sheet tray with aluminum foil and spritz with nonstick spray.
  3. Rub the outside of the chicken with olive oil. Season with salt and pepper inside and out.
  4. Stuff with the remaining ingredients.
  5. Tie the legs together with kitchen twine, tuck the wings under the body and place on the foil-lined tray.
  6. Place in the middle of the oven and roast for 1.5 hours or until the temperature between the thigh and the leg is 160°F.
  7. Remove the chicken from the oven and cover it loosely with foil. Let rest for 20 minutes and then enjoy!

Recipe courtesy of Rob Varner of Sheepshead Eats.