Garlic-Rosemary Roast Chicken

Ingredients for Garlic-Rosemary Roast Chicken

• Olive or vegetable oil cooking spray

• 45ml finely chopped fresh rosemary, plus sprigs for garnish

• 8 cloves garlic, finely chopped

• 1 teaspoon salt

• 1 roasting chicken (6-3.2kg )

• Kitchen twine

• 1 lemon, sliced (optional)

How to make Garlic-Rosemary Roast Chicken

Heat oven to 204°C. 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 79°C, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.