Roast Chicken Recipe

Garlic and Rosemary Roast Chicken

My family traditionally serves roast chicken at Passover, though we do splurge on lamb when our table will boast a particularly large turnout or special family members who we have not seen in a while. Roast chicken is just such a wonderful, warm, inviting meal that pairs so perfectly with the celebration of the holiday. This recipe serves six but it easy to double or triple depending on the size of your passover dinner guest list.

Ingredients

• 1 (3 pound) whole chicken, rinsed
• 2 tablespoons extra virgin olive oil
• 2 large cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 lemon, cut in half and juiced, save halves of the squeezed lemons for cavity
• 1 small onion, quartered

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix olive oil, garlic, rosemary, lemon juice, salt and pepper together in a small mixing bowl.
3. Rub the olive oil mixture all over the chicken.
4. Stuff the cavity with the onion and two squeezed halves of the lemon.
5. Place chicken in a 9×13 inch baking dish or roasting pan.
6. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear.