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