Perfect for springtime Sunday dinners!
When roasting chicken, we bring the meat up to room temperature before tossing it into the oven. This will allow it to cook more evenly. After roasting, make sure to allow the roasted chicken to rest for 20 minutes. This will allow much of the juices to absorb back into the meat instead of all over the plate when carving.
If the skin begins to get too dark before the temperature of the thigh reaches 170 degrees, turn the oven down to 350 degrees until the chicken is completely cooked. Also, ovens often have hot spots. So if the skin is browning unevenly, turn the chicken halfway through its cooking time.
1 fryer chicken
2 tablespoons olive oil
4 sprigs fresh rosemary ( or 2 teaspoons dried )
2 teaspoons kosher salt
Pepper, to taste
- Preheat oven to 375 degrees
- Dry chicken with paper towels. Place in a 12-inch oven-safe skillet (or on a foil-lined baking sheet).
- Zest the lemons and then cut in half.
- If using fresh rosemary, remove the leaves from 2 sprigs and chop.
- Sprinkle 1 teaspoon kosher salt into the cavity of the chicken.
- Mix together oil, lemon zest, 1 teaspoon salt, and the chopped rosemary leaves (or 1 teaspoon dried). Rub the mixture all over the outside of the bird. Stuff the lemon halves and remaining rosemary sprigs (or 1 teaspoon dried) into the cavity of the chicken.
- Tuck the wing tips under the chicken and use kitchen twine to truss the legs.
- Place the chicken in the oven and roast for 45 minutes.
- Turn the oven up to 450 degrees and roast chicken for an additional 30 minutes, or until the thickest part of the thigh registers 170 degrees.
- Remove chicken from oven. Cover loosely with foil and allow to rest for 20 minutes.
- Remove lemons from cavity. Carve. Squeeze juice from the roasted lemons over the chicken before serving.