• canola oil
  • 8 cloves garlic, minced
  • 3 tbsp fresh rosemary, chopped, plus extra sprigs for garnish
  • 1 tsp salt
  • 1 roasting chicken, 6-7 lbs
  • kitchen twine
  • 1 lemon, sliced


Preheat oven to 400ºF

Lightly coat roasting pan and rack with oil, then combine garlic, rosemary and salt in a bowl. Remove giblets and neck from chicken. Trim fat. Starting at the neck cavity, gently loosen skin from breast and drumsticks. Spread rosemary mixture evenly under skin. Tuck wing tips under the back of the chicken. Tie end of drumsticks together with twine and season with additional salt and black pepper. Place a breast side up in roasting pan.

Roast, basting twice with pan juices. Meat thermometer inserted into the thickest part of the thigh (not touching the bone) should read 175. This should take approximately 1 hour 45 minutes. Remove from oven and let stand for 10 minutes before carving. Remove skin, garnish with rosemary sprigs and lemon slices.

Serving Size: Serves 8