Ingredients
- 1 whole chicken 4 lb / 1.8 kg; thawed, giblets removed
- 2 tablespoons olive oil 27 g
- 1 1/2 teaspoons kosher salt 4.5 g; adjust by salt brand
- 1/2 teaspoon ground black pepper
- 1 lemon halved
- 4 cloves garlic lightly crushed
- 3 sprigs fresh rosemary
Equipment
- Roasting pan with rack
- Paper towels
- Instant-read food thermometer
- Tongs
- Carving knife and board
Instructions
- Heat the oven to 425°F (220°C) with a rack in the lower third. Remove the chicken's giblets if present, then pat the thawed chicken dry with paper towels; do not rinse raw poultry.
- Set the chicken breast-side up on the rack. Rub the skin with olive oil, then season inside and outside with the kosher salt and pepper. Put the lemon, garlic and rosemary loosely in the cavity; do not add bread stuffing.
- Roast uncovered for approximately 70–90 minutes, beginning temperature checks around 65–70 minutes. The thickest breast and innermost thigh and wing must all reach at least 165°F (74°C); avoid touching bone with the probe. If the skin darkens too much, loosely tent the dark areas with foil.
- Rest for 15 minutes, then carve into approximately 6 servings. Transfer leftovers to shallow containers and refrigerate promptly.
Nutrition
Serving: 1portionCalories: 330kcalProtein: 32gFat: 21gSodium: 395mg
Video
Notes
Cooking time is an estimate for a fully thawed 4 lb (1.8 kg) bird; use temperature, not the clock alone. Nutrition estimates assume about 725 g cooked edible meat and skin divided into 6 portions, plus the oil, rather than counting bones as food. Cavity aromatics contribute flavor but are not included in the edible chicken yield. Do not rinse raw poultry. Refrigerate leftovers within 2 hours (1 hour above 90°F / 32°C), use within 3–4 days and reheat to 165°F (74°C).
Instructional video: Natashas Kitchen. Natashas Kitchen demonstrates an uncovered lemon-garlic-herb roast. Her version includes butter and vegetables; this card uses olive oil and roasts the chicken alone.
Cost is a planning estimate using assumed US grocery unit prices for the quantities used; local prices vary. Nutrition is an approximate ingredient calculation, not a laboratory analysis.
