Trust us, there’s no easier recipe for roasted chicken than this one. Seasoned simply with salt and pepper and stuffed with lemon and rosemary, this roasted chicken is a victory in the categories of time and taste.
4 sprigs rosemary
2 lemons, washed and quartered
1 whole chicken, (3 1/2 pounds), rinsed and patted dry
1 tablespoon olive oil
Coarse salt and ground pepper
Preheat oven to 425 degrees. Stuff rosemary and 1 cut lemon into chicken cavity. Tuck wings under and tie chicken legs together with kitchen twine. Set chicken on a rack in a roasting or baking pan.
Rub chicken all over with oil, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of the thigh (avoiding bone), 45 to 50 minutes. Serve with fresh lemon quarters.