Name: Juicy Lemon-Rosemary Roast Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Whole chicken - 1 (4.5 pound); Kosher salt and ground black pepper to taste - 1 (4.5 pound); Lemons - 2; Fresh rosemary sprigs, divided, or more as needed - 2 bunches; Onion - ½ medium; Olive oil - 1 drizzle

Ingredients for - Juicy Lemon-Rosemary Roast Chicken

1. Whole chicken 1 (4.5 pound)

2. Kosher salt and ground black pepper to taste 1 (4.5 pound)

3. Lemons 2

4. Fresh rosemary sprigs, divided, or more as needed 2 bunches

5. Onion ½ medium

6. Olive oil 1 drizzle

How to cook deliciously - Juicy Lemon-Rosemary Roast Chicken

1 . Stage

Season the cavity of the chicken with salt and pepper. Prick 1 lemon 3 times with a knife and slice the second lemon into thin slices.

2 . Stage

Stuff chicken with 4 rosemary sprigs, whole lemon, and onion. Loosen the skin from the body of the chicken, making sure not to tear. Stuff lemon slices and softer rosemary sprigs under the skin, making sure to get the legs as well.

3 . Stage

Line a 9x13-inch baking dish with the remaining rosemary sprigs to make a rack for the chicken. Place stuffed chicken on top, sprinkle generously with salt and pepper, and drizzle with olive oil.

4 . Stage

Roast in the preheated oven for 30 minutes. Continue to roast, basting every 15 minutes, until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reaches 165 degrees F (74 degrees C), about 1 hour more. Cover with foil and let rest for 15 minutes before slicing.