This is a really easy way to roast a chicken. The pan drippings make an excellent gravy and the roasted garlic is a great treat or addition to things like mashed potatoes.
Roast Chicken Stuffed with Lemon Rosemary and Garlic
- 3-5 lb chicken
- 1 medium head garlic
- 8-10 sprigs rosemary
- 1 lemon
- 1 cup white wine
Remove giblets and neck and set aside for gravy stock. Gently separate skin from meat being careful not to tear it. Cut lemon in half. Squeeze half lemon juice onto the meat between skin and then outside skin liberally. Break four rosemary sprigs into small pieces and stuff in between skin and meat around breast, thighs and legs. Stuff used half of lemon inside cavity backwards to form a dam at the neck opening. Squeeze other half of lemon inside chicken cavity. Season with salt and pepper. Slice garlic head in half horizontally and place inside cavity. Stuff remaining sprigs of rosemary inside and then cap with other used lemon half. Tie up legs of bird and place on a roasting rack. Place rack in a roasting pan with white wine in bottom. Roast at 400 degrees for 30 minutes then turn heat down to 350 and roast until chicken is done basting every 15 minutes. Let meat rest 20 minutes before carving. Use the lemon pan drippings for the gravy.