Tonight’s recipe is one that is quick to make and will likely leave you with leftovers for a couple of other meals.
To make it you will need the following:
- 3 tbsp finely chopped rosemary
- 8 cloves of finely chopped garlic
- 1 roasting chicken (6-7 pounds)
- 1 lemon sliced
Heat your oven to 400. Combine rosemary and garlic in a bowl. Remove giblets and neck of chicken. Starting at neck gently loosen skin from breasts and drumsticks. Spread rosemary mixture evenly under the skin. Tuck wing tips under the back of the chicken. Tie the ends of drumsticks with twine. Place breast side up in roasting pan. Roast, basting twice with pan juices until a meat thermometer reads 175, about 1 3/4 hours. Garnish with rosemary sprigs and lemon.