Rosemary Roast Chicken

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Servings: 4 Prep: 15 min Cook: 105 min Dairy Free Gluten Free Paleo Homestyle Kids Oven Simple Added 3 months ago Updated 3 months ago

Ingredients

¼ cup extra virgin olive oil 3 pounds whole chicken 1 lemon 1 bunch fresh rosemary 1 tablespoon sea salt, to taste ground black pepper, to taste

Instructions

1. Preheat the oven to 375F.

2. Remove chicken from package, remove giblet bag from chicken cavity, rinse well, and pat dry.

3. Place chicken in a shallow baking dish with legs under.

4. Slice lemon in half and shove the halves and half of the rosemary into the chicken cavity.

5. Rub olive oil over chicken skin.

6. Chop the remaining rosemary. Sprinkle chicken generously with half of the sea salt, pepper, and rosemary.

7. Bake for 30 minutes, then using tongs and/or potholders, gently flip the chicken so that the legs are up.

8. Sprinkle the flip side of the chicken with the rest of the rosemary and the remaining salt and pepper, and bake for an additional 20 minutes per pound.

9. The chicken is done when a meat thermometer inserted into the leg or inner thigh (avoiding the bone) reads 165F and the skin is nicely browned and crisp.