1 whole chicken (4–5 lbs) 2 tbsp olive oil 4 garlic cloves 1 lemon Fresh rosemary Salt & pepper
A golden-brown, herb-infused roast chicken is a timeless classic. Learn how to cook it to perfection with our simple step-by-step guide.
Preheat your oven to 425°F. Clean the chicken, pat dry, and season the cavity with salt, pepper, lemon wedges, and smashed garlic cloves.
Rub olive oil over the skin. Season generously with salt, pepper, and chopped rosemary. Truss the legs using kitchen twine for even cooking.
Place chicken breast-side up on a rack in a roasting pan. Roast for 1 hour and 15 minutes or until internal temp reaches 165°F.
Let the chicken rest for 15 minutes before carving. This locks in the juices. Serve with roasted veggies or mashed potatoes for a full meal.