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Ingredients

3 servings - +

Equipment

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Steps

1. Preheat your oven to 220°C (425°F). Pat the chicken dry with paper towels.
2. Season the chicken generously inside and out with salt and pepper.
3. Stuff the cavity with a halved lemon, whole garlic cloves, and fresh rosemary sprigs.
4. Truss the legs together with kitchen twine and tuck the wing tips under the body.
5. Place the chicken in a roasting pan and brush the skin with melted butter.
6. Roast for 1-1.5 hours, or until the juices run clear when a thigh is pierced. Let it rest for 15 minutes before carving.

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Ratings