Perfect Roast Chicken

The Sunday classic. A whole roasted chicken with shatteringly crisp, golden skin and moist, tender meat. Infused with lemon and herbs.

Prep time: 15 mins · Cook time: 1 hr 15 mins · Serves 4

Ingredients

• 1 (4-5 lbs) Whole Chicken
• 2 tbsp Olive oil
• 1 tbsp each Kosher salt and black pepper
• 1 Lemon, halved
• 1 Head of garlic, halved crosswise
• 4 sprigs Fresh rosemary
• 1 Onion, thickly sliced

Instructions

1. Preheat the oven to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels. This ensures crispy skin.
2. Rub the chicken all over with olive oil. Season generously with salt and pepper, including inside the cavity.
3. Stuff the cavity with the lemon halves, garlic halves, and rosemary sprigs.
4. Place the sliced onion in the center of a roasting pan or cast-iron skillet. Place the chicken on top of the onions.
5. Roast the chicken uncovered for 1 hour and 15 minutes, or until the juices run clear and a meat thermometer reads 165°F in the thickest part of the thigh.
6. Remove the chicken from the oven. Transfer it to a cutting board and let it rest for 15-20 minutes before carving.
7. Serve the chicken with the roasted onions and the delicious pan juices.