Serves 8
INGREDIENTS
Olive or vegetable oil cooking spray
8 cloves garlic, finely chopped
3 tbsp fresh rosemary, finely chopped, plus sprigs for garnish
1 tsp salt
1 roasting chicken (6–7 lb)
Kitchen twine
1 lemon, sliced (optional)
PREPARATION
Heat oven to 400°. Lightly coat a roasting pan and rack with cooking spray. Combine garlic, rosemary and salt in a bowl. Remove giblets and neck from chicken; trim fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°, about 1 3/4 hours. Let stand 10 minutes before carving (remove skin). Garnish with rosemary sprigs and lemon slices, if desired, and serve.
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