Roast Chicken with Rosemary and Lemon
Here is the “fancy” presentation of a simple little roast chicken with rosemary.
Serves: 4-6
Ingredients
1 whole chicken (fryer) wing tips cut
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon Montreal Seasoning or coarse salt and black pepper
1/2 cup dry white wine or chicken broth
Directions
Preheat oven to 450 degrees F.
Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish.
Coat the chicken with all ingredients, rub under the skin and in the cavity.
Place the whole chicken in the oven.
Roast 60-70 minutes or until the juices run clear.
Add wine and lemon juice to the dish and combine with pan juices.
Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven.
Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
