This recipe offers a delightful twist on a classic roasted chicken, featuring a flavorful herb and garlic marinade.
Blend the rosemary, garlic, and olive oil in a mini chopper until a smooth paste forms.
Ensure the garlic is finely minced to evenly distribute its flavor.
Clean the chicken thoroughly and pat it dry with paper towels.
Drying the chicken helps achieve a crispy skin during roasting.
Gently loosen the skin of the chicken and spread the herb marinade evenly underneath.
Be careful not to tear the skin while spreading the marinade.
Stuff the cavity of the chicken with the lemon, cut in half.
The lemon adds a refreshing aroma and keeps the chicken moist.
Season the chicken with salt and pepper on all sides.
Season generously for a well-balanced flavor.
Tie the legs of the chicken together with kitchen twine and place it in a roasting pan.
Tying the legs ensures even cooking and a neat presentation.
Roast the chicken in a preheated oven at 350°F for 2.5 to 3 hours, basting occasionally.
Basting helps keep the chicken moist and enhances the flavor.
Let the chicken rest for 10 minutes before carving and serving.
Resting allows the juices to redistribute, making the chicken more tender.
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