A simple, juicy roast chicken infused with fresh lemon, garlic, and rosemary, perfect for a comforting family dinner.
Warm up the oven to a crisp 200 °C, getting it ready for a golden roast.
Pat the chicken dry, then coat it with olive oil and sprinkle with salt, pepper, minced garlic and fresh rosemary, ensuring every surface is well seasoned.
Slice the lemon and tuck the wedges inside the cavity, letting the citrus aroma infuse the meat as it roasts.
Place the prepared bird in the roasting pan and slide it into the oven. Roast until the skin turns beautifully crisp and a thermometer reads about 75 °C inside, roughly an hour and twenty minutes.
Remove the chicken, let it rest for ten minutes so the juices settle, then carve and serve with the pan juices.
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