Rosemary Roast Chicken

🛒 Ingredients

• Whole Chicken 1500 g · 2475 kcal
• Fresh Rosemary Sprigs 15 g · 5 kcal
• Garlic Cloves 20 g · 30 kcal
• Lemon 100 g · 29 kcal
• Olive Oil 30 g · 270 kcal
• Potatoes 500 g · 385 kcal
• Onions 200 g · 80 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Pat the chicken dry with paper towels inside and out for crispy skin.
2. In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper to create a rub.
3. Rub the mixture all over the chicken, including under the skin of the breast and thighs, and stuff the lemon halves and remaining rosemary sprigs into the cavity.
4. Place the chicken in a large roasting pan. Arrange the chopped potatoes and onions around the chicken, tossing them with a little olive oil, salt, and pepper.
5. Roast for 1 hour 30 minutes to 1 hour 45 minutes, or until the chicken is golden brown and the internal temperature reaches 74°C (165°F) at the thickest part of the thigh.
6. Remove from oven, tent loosely with foil, and let rest for 10-15 minutes before carving to allow juices to redistribute.