Roast Chicken
INGREDIENTS
1 (4-5 lb.) whole chicken
Kosher salt* and freshly ground black pepper*
1 lemon*
1 whole head of garlic*, cut in half crosswise
Good olive oil*
DIRECTIONS
Preheat the oven to 425 degrees.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemon in quarters and place in the cavity along with the garlic. Brush the chicken with olive oil and sprinkle liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a roasting pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter. Cover the chicken with aluminum foil and allow to rest for 10 minutes. Enjoy!
