My lemon rosemary roasted chicken is juicy and flavorful. I spread a mixture of butter and herbs under and over the chicken's skin, filling the cavity with lemon wedges and fresh rosemary. It is Effortless; prep and let the oven work its charm.
(Prepare the butter- mixture): In a medium bowl, combine minced garlic, melted butter, lemon juice, Italian spices, salt, black pepper and fresh rosemary.
(Prepare the chicken): Wash the chicken and pat it dry with a paper towel. Place lemon quarters, rosemary spring, and half of the peeled garlic cloves in the chicken cavity. Then Transfer the chicken to the baking pan.
Gently separate the skin from the meat with your fingers to create a pocket where you insert your butter and herb mixture (keep some of the mixture for the outside).
Tuck the chicken wings under it, then brush the chicken with the butter- mixture.
Add onion wedges, chicken broth and the remaining garlic cloves and potatoes in the pan with the chicken.
Put the pan in the oven and cook for about 1 hour or until the chicken is fully cooked.
Take the pan out of the oven and garnish with the chopped parsley, then serve.
Notes
To ensure that the chicken is thoroughly cooked and safe to eat, insert a meat thermometer into the thickest part of the chicken. The recommended safe internal temperature should be 165°F (74°C).