Roast Chicken with Rosemary

Ingredients and Weight:

• 1 whole chicken (4-5 pounds)
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon dried rosemary
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 onion, cut into wedges
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks

Preparation Time:

15 minutes

Cooking Time:

1 hour 30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 425°F (220°C).
2. Remove the chicken from the refrigerator and let it come to room temperature for 30 minutes.
3. In a small bowl, combine the olive oil, salt, pepper, rosemary, garlic, and lemon zest.
4. Rub the chicken inside and out with the seasoning mixture.
5. Place the chicken in a roasting pan and add the onion, carrots, and celery around it.
6. Roast the chicken for 1 hour or until the internal temperature reaches 165°F (74°C) when inserted into the thickest part of the thigh.
7. Let the chicken rest for 15 minutes before carving and serving.

Nutritional Information:

• Calories: 450 per serving
• Protein: 50 grams
• Fat: 25 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Juicy and flavorful chicken
• Tender and perfectly cooked vegetables
• Herb-infused aroma
• Vibrant presentation

User Comments:

• "This is the best roast chicken I've ever had! The rosemary gives it a wonderful flavor."
• "The chicken was so moist and tender, and the vegetables were delicious."
• "I loved the presentation of this dish. It's perfect for a special occasion."

Special Precautions and Tips:

• To ensure the chicken is cooked evenly, use a meat thermometer to check the internal temperature.
• For a crispier skin, roast the chicken on a rack in the roasting pan.
• If you don't have fresh rosemary, you can use 2 teaspoons of dried rosemary instead.