Garlic-Rosemary Roast Chicken
- Olive or vegetable oil cooking spray
- 3 tablespoons finely chopped fresh rosemary, plus sprigs for garnish
- 8 cloves garlic, finely chopped
- 1 teaspoon salt
- 1 roasting chicken (6-7 pounds)
- Kitchen twine
- 1 lemon, sliced (optional)
- Heat oven to 400u0b0F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175u0b0F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.
olive, fresh rosemary, garlic, salt, chicken, kitchen twine, lemon
Taken from www.epicurious.com/recipes/food/views/garlic-rosemary-roast-chicken-237569 (may not work)