Baked Whole Chicken With Rosemary Recipe

Ingredients for Baked Whole Chicken With Rosemary

• Whole Chickens
• salt to taste
• Black Pepper
• Rosemary Sprigs
• Garlic Cloves
• 2 tablespoons olive oil
• Lemons

How to Make Baked Whole Chicken With Rosemary

1. Preheat oven to 350°F (175°C).
2. In a mini chopper, combine 2 sprigs fresh rosemary, 2 cloves garlic, and 2 tablespoons olive oil. Blend until a thick paste forms.
3. Clean the whole chicken thoroughly inside and out.
4. Carefully loosen the skin from the chicken breast and legs, being careful not to tear it.
5. Spread the rosemary mixture evenly under the skin, ensuring the chicken is well coated.
6. Gently push the skin back into place.
7. Cut one lemon into halves.
8. Stuff the chicken cavity with the lemon halves.
9. Season the chicken generously with salt and freshly ground black pepper.
10. Place the chicken in a roasting pan.
11. Roast uncovered for 2 1/2 to 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.