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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