Annette's Roast Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 (4- to 5-pound) roaster chicken, preferably organic
  • ¼ cup olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons chopped fresh rosemary
  • 2 teaspoons coarse salt
  • 4 lemons, halved
  • 8 small carrots
  • 1 medium red onion, quartered
  • 2 apples, quartered
Instructions
  1. Preheat the oven to 400° F.
  2. In a small mixing bowl, stir together the oil, garlic, rosemary, salt, and the juice of 2 of the lemon halves. Rub the mixture all over the chicken, place the lemon rinds in the cavity of the chicken, and tie the legs together with kitchen string.
  3. In the bottom of a roasting pan, layer the carrots, onions, apples, and the remaining lemon halves. Place a roasting rack on top of the vegetables and place the dressed chicken on the rack.
  4. Roast the chicken in the oven for 1 hour, or until a meat thermometer inserted into the center of the breast reads 150° F.
  5. Remove from the oven, cover the pan loosely with aluminum foil, and allow the chicken to rest for 10 minutes before carving and serving.
  6. Serve the roast vegetables on a platter with the chicken, spooning any pan drippings over the top.
Recipe by How to Decorate at https://www.ballarddesigns.com/howtodecorate/2013/11/recipe-annette-josephs-roast-chicken/