Rustic Italian Roasted Chicken with Lemon and Fresh Rosemary

Ingredients

• 1 whole chicken, about 4 pounds, giblets removed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 whole lemon, halved
• 4 sprigs fresh rosemary
• 4 cloves garlic, crushed

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   Rinse the chicken inside and out under cold running water, then pat it dry with paper towels.
3. 03
   Rub the chicken all over with olive oil, then season it generously with salt and freshly ground black pepper.
4. 04
   Insert the halved lemon, 2 sprigs of rosemary, and crushed garlic into the chicken cavity.
5. 05
   Place the chicken breast-side up on a rack in a roasting pan. Tuck the wings under the body and tie the legs together with kitchen twine.
6. 06
   Scatter the remaining rosemary sprigs around the chicken in the pan.
7. 07
   Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the juices run clear when the thigh is pierced with a skewer, and the internal temperature reaches 165°F (74°C).
8. 08
   Remove the chicken from the oven and let it rest for 10 minutes before carving.
9. 09
   Carve the chicken and serve with the pan juices drizzled over the top.