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The roasting chicken gives off its own delicious juices, making a great gravy for use over plain rice or roasted potatoes. You won’t go wrong with this flavor!
whole chicken for roasting, approximately 3 pounds
4 cloves garlic, 2 whole and 2 minced
1 lemon, cut into quarters
2 sprigs fresh rosemary
1 tablespoon Gefen Olive Oil
1 tablespoon lemon juice
freshly ground or cracked black pepper
Preheat oven to 400 degrees Fahrenheit.
Wash the chicken and pat dry. Using your hands, smear the minced garlic under its skin. Fill the cavity of the chicken with the whole garlic cloves, lemon, and rosemary.
Place chicken on a metal rack that has a drip tray underneath it and rub skin with olive oil and lemon juice. Sprinkle with pepper.
Roast, uncovered, for 55 minutes or until the chicken is cooked through.
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