Lemon Garlic Roast Chicken

whole (about 3–4 lb 1.4–1.8 kg)

• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried or rosemary
• 1 lemon, halved
• Optional: fresh parsley for garnish

Equipment

Roasting pan- Meat thermometer- Kitchen t

Instructions

1. Preheat oven to °F (220).
   . Rinse the chicken and pat dry with paper towels Place breast-side up in the roasting pan.
   3 In a small bowl, olive, minced garlic, salt, pepper, and thyme or rosemary.
2. Rub the mixture all over chicken, including under the skin where possible.queeze the lemon over the chicken and tuck them inside the cavity along with any remaining lemon halves5. Tie the legs together with kitchen twine and tuck the under the body for even cooking.
3. uncovered for 60– minutes or until the internal temperature reaches 165°F74) in the thickest of the thigh and the juices run clear.
4. Remove from the oven rest minutes before carving. Garnish with chopped parsley if desired.

Tips

• For crisper skin, finish under a broiler 2– minutes, watching closely.
• If the skinns too quickly, loosely cover the breast area with aluminum.
• Use the pan drippings to make a quick pan sauce by adding splash of chicken stock and a squeeze of lemon.

Variations- Herb twist swap thyme for oregano and add a pinch of for depth.

• Citrus burst: include orange zest with the lemon for a sweeter aroma