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Garlic Rosemary Roast Chicken
Created by: Howcan Team
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 6 cloves of garlic, minced
- 2 tablespoons of fresh rosemary, chopped
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 lemon, halved
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse the chicken and pat dry with paper towels. Place the chicken in a roasting pan.
- In a small bowl, mix together 6 cloves of minced garlic, 2 tablespoons of chopped rosemary, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Rub the garlic and rosemary mixture all over the chicken, including under the skin and inside the cavity.
- Squeeze the juice of the lemon halves over the chicken and place the lemon halves inside the cavity.
- Tie the legs together with kitchen twine and tuck the wings under the body of the chicken.
- Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh.
- Remove the chicken from the oven and let it rest for 10 minutes before carving.
- Carve the chicken and serve with your favorite side dishes. Enjoy!
The history of Garlic Rosemary Roast Chicken dates back to the Mediterranean region, where the combination of garlic and rosemary has been a staple in culinary traditions for centuries. This classic dish has been a favorite in Italian and French cuisine, known for its aromatic flavors and succulent, tender meat. Renowned chefs like Julia Child and Lidia Bastianich have popularized this dish, showcasing its simplicity and rich taste. Today, the best versions of this dish can be found in authentic Italian and French restaurants, where chefs emphasize the importance of using fresh rosemary and high-quality garlic to enhance the flavors. The key to perfecting this dish lies in the proper seasoning and roasting technique, ensuring a crispy, golden skin and juicy, flavorful meat. Whether roasted whole or spatchcocked for quicker cooking, this dish remains a beloved classic for home cooks and food enthusiasts alike.
105 min
4-6 servings
350 per serving calories
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