Rosemary Roasted Whole Chicken

Step 1

Preheat the oven to 425 degrees F. Place the roasting rack (or cooling rack) on a baking sheet or roasting pan and brush the rack with oil. Set aside.

Step 2

In a small bowl mix together the rosemary, garlic, lemon juice, olive oil, salt and pepper.

Step 3

Remove any giblets or bag of "parts" that may be stored inside the chicken. Reserve for another use (like stock or gravy) or discard.

Step 4

Place the chicken on the prepared rack with the breast side down. Brush a little less than half of the oil mixture on the top and sides of the chicken. Turn the chicken over so the breast side is now up. Pour a little bit of the olive oil mixture inside the cavity and brush the remaining oil on the top and sides. Stick the reserved lemon peel inside the cavity (as much of it as you can fit).

Step 5

Put the chicken in the oven and then use a measuring cup (or small bowl) with a pour spout to add 2 to 3 cups of water into the bottom of the roasting pan or baking sheet. Roast the chicken for 45 minutes to an hour or so depending on the size, or until the thermometer inserted into the thickest part of the thigh reads 170 degrees F (don't leave it inserted while baking). Check on it a couple times while cooking and add more water to the bottom of the pan if necessary.

Step 6

Let the chicken cool before carving. Serve "as is" or dice it, shred it, or chop it so you can add it to another dish!

Step 7

And don't forget to make overnight chicken stock in your slow cooker with the bones!