When it comes to Sunday suppers, roast chicken is one of the classics. And for a good reason, too. These birds are the perfect cheap dinner idea, and they’re versatile enough that you can repurpose the chicken leftovers all week long.
Ingredients
2 to 3 medium lemons
2 fresh rosemary sprigs
1 roasting chicken (5 to 6 pounds)
1 tablespoon olive oil
2 tablespoons minced fresh rosemary
1 tablespoon coarsely ground pepper
1-1/2 teaspoons salt
Directions
Finely grate enough zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs inside the chicken cavity; tie legs together with kitchen string if desired. Save the remaining lemon for another use.
Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon zest; rub over chicken.
Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°, basting occasionally with drippings, 2 to 2-1/2 hours. (Cover loosely with foil if chicken browns too quickly.)
Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.
