Roasted Chicken


  • Makes4-6 servings

Degree of difficulty: easy


  • 1 1.4- to 1.8-kg whole chicken

  • 5 or 6 garlic cloves

  • 1/4 cup extra-virgin olive oil

  • 2 tsp black pepper

  • 2 sprigs rosemary, (leaves only)

  • grated lemon zest, from 2 lemons

  • lemon juice, from 1 lemon


  • Take chicken out of the fridge 30 minutes before roasting so it can come to room temperature; this will help it cook evenly.

  • Now, make the glaze: In the bowl of a food processor, combine all remaining ingredients and chop finely. If you don't have a food processor, use a knife to chop the rosemary and garlic, and whisk with the remaining ingredients. Set aside.

  • Preheat oven to 475°F (240°C). Season chicken with salt and place on a roasting rack or in an ovenproof dish. Place in the oven, then immediately reduce heat to 375°F (190°C) and cook for 1 hour.

  • Remove from oven and use a meat thermometer to check the internal temperature, sticking it into the thickest part of the thigh. When it reads 170°F (77°C), brush chicken with the glaze you made earlier, then return it to the oven. Continue cooking until meat thermometer reads 180°F (82°C) and juices run clear, about 15-20 minutes more. Let chicken stand for 5-10 minutes before serving.

  • Makes 4-6 servings.

  • In a serving: 293 calories, 22 g protein, 22 g fat, 2 g carbs, 1 mg iron, 2 mg zinc

This article was originally published on May 01, 2010

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