A delightful roast chicken recipe infused with the flavors of fresh herbs, garlic, and lemon, perfect for a family dinner.
Preheat your oven to 475°F (245°C).
Preheating ensures the oven is at the right temperature for even cooking.
Rinse the chicken under cold water and pat it dry with paper towels.
Drying the chicken helps achieve a crispy skin during roasting.
Chop the garlic head in half horizontally, exposing the cloves.
No need to peel the garlic; the roasting process will soften it.
Remove the leaves from 3 rosemary sprigs and chop them finely.
Freshly chopped herbs release more aroma and flavor.
Cut the lemons into quarters.
Rolling the lemons before cutting helps release more juice.
Stuff the chicken cavity with the halved garlic, lemon quarters, and chopped rosemary.
Packing the cavity with aromatics infuses the chicken with flavor from the inside.
Rub the chicken skin with butter and season generously with salt and black pepper.
Ensure an even coating of butter for a golden, crispy skin.
Place the chicken on a rack in a roasting pan and arrange the remaining rosemary sprigs around it.
Using a rack allows air circulation for even cooking.
Roast the chicken in the preheated oven for 15 minutes.
The high initial temperature helps to seal in the juices.
Reduce the oven temperature to 375°F (190°C) and continue roasting for 60-75 minutes, or until the chicken juices run clear.
Use a meat thermometer to check the internal temperature; it should read 165°F (74°C).
Let the chicken rest for at least 15 minutes before carving.
Resting allows the juices to redistribute, making the meat tender and juicy.
Garnish with fresh rosemary sprigs before serving.
A fresh garnish adds a touch of elegance to the presentation.
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