The Pioneer Woman Tasty Kitchen
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Easy Roast Chicken with Rosemary & Garlic

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Level: Easy

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Description

Tender, moist and EASY! Rosemary and garlic “infuse” through the chicken, rather than overwhelm it. Leftovers (if any) are great in Chicken Caesar Salad.

Ingredients

  • 1 whole Chicken
  • Olive Oil
  • Kosher Salt And Freshly Ground Black Pepper
  • 1 head Garlic
  • 2 sprigs Rosemary

Preparation

Preheat oven to 325ºF. Remove giblets and neck from chicken cavity. (Save “parts” to simmer for stock, or discard.) Rinse chicken inside and out with cool water; drain, then pat dry with paper towels. Place breast-side-up in a shallow roasting pan. Rub chicken with olive oil; season liberally with salt and pepper.

Cut garlic head in half horizontally—peel and all!—and insert into the chicken cavity with a sprig of rosemary. Lasso, truss, or tie the drumsticks together. Roast 2 hours, or until chicken tests done. (Adjust roasting time to the size of the bird; I used a 5-pound chicken.) Baste once halfway through. Chicken is done when juices run clear (test by slicing between the drumstick and thigh; if in doubt, use a meat thermometer). Remove twine. Discard rosemary and garlic.

Transfer chicken to a warm platter and garnish with the remaining rosemary sprig. Carve tableside. Serves 4.

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