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
• 1/2 teaspoon black pepper freshly ground
• 1 whole lemon halved
• 4 sprigs fresh rosemary
• 4 cloves garlic crushed

Instructions

1. 1 Preheat your oven to 375°F (190°C).
2. 2 Rinse the chicken inside and out under cold running water, then pat it dry with paper towels.
3. 3 Rub the chicken all over with olive oil, then season it generously with salt and freshly ground black pepper.
4. 4 Insert the halved lemon, 2 sprigs of rosemary, and crushed garlic into the chicken cavity.
5. 5 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. 6 Scatter the remaining rosemary sprigs around the chicken in the pan.
7. 7 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. 8 Remove the chicken from the oven and let it rest for 10 minutes before carving.
9. 9 Carve the chicken and serve with the pan juices drizzled over the top.