Ingredients:

  • 1 (4–5 lb) Whole Chicken
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Fresh Rosemary, finely minced
  • 4 cloves Garlic, minced
  • 1 tbsp Lemon Zest
  • 1.5 tsp Sea Salt
  • 1 tsp Cracked Black Pepper
  • 1 Lemon, halved and pierced with a fork
  • 1 head Garlic, halved crosswise
  • 3 sprigs Fresh Rosemary
  • 1 large Yellow Onion, quartered
  • 2 Lemons, sliced into thick rounds

Instructions:

  1. Remove chicken from the fridge 30 minutes before cooking to take the chill off. Pat it bone-dry with paper towels inside and out to ensure maximum skin crispiness.
  2. In a small bowl, combine olive oil, minced rosemary, minced garlic, lemon zest, salt, and pepper to create the marinade rub.
  3. Gently loosen the skin over the breast and thighs. Spread half of the marinade directly onto the meat under the skin. Rub the remaining half over the exterior.
  4. Place the halved lemon, halved garlic head, and rosemary sprigs inside the chicken cavity for internal aromatics.
  5. Arrange onion quarters and lemon slices in the center of a large cast iron skillet or roasting pan.
  6. Place the chicken on top of this natural roasting rack.
  7. Preheat oven to 400°F (200°C). Roast the chicken for 1 hour 15 mins until the skin is dark golden and the juices run clear.
  8. Insert your thermometer into the thickest part of the thigh; it should read 165°F (74°C).
  9. Transfer the chicken to a cutting board and let it rest for at least 15 minutes before carving to allow juices to redistribute.