Roast Chicken with Lemon, Garlic, and Rosemary

Recipe View Preheat the oven to 450 degrees F (230 degrees C). (5 minutes)

Recipe View Pat the chicken dry with paper towels. This is crucial for achieving crispy skin. (2 minutes)

Recipe View In a small bowl, combine salt and black pepper. Generously sprinkle the mixture all over the chicken, including inside the cavity. (3 minutes)

Recipe View Pluck the leaves from one rosemary sprig and sprinkle them over the chicken. Place the remaining whole sprig inside the cavity along with the crushed garlic cloves and lemon halves. (5 minutes)

Recipe View Place the chicken on a roasting rack set inside a roasting pan. This allows for even cooking and prevents the chicken from sitting in its own juices. (2 minutes)

Recipe View Bake in the preheated oven for approximately 1 hour, or until the chicken is cooked through and the juices run clear when pierced with a fork. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). (60 minutes)

Recipe View Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (15 minutes)