Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Chicken
Remove the chicken from its packaging and pat it dry with paper towels.
- 3
- 4
Stuff the Chicken
Place the fresh rosemary sprigs and lemon (cut in half) inside the cavity of the chicken to infuse flavor while it cooks.
Cooking
- 5
Roast the Chicken
Place the prepared chicken breast side up in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh.
- 6
Rest the Chicken
Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring a moist and flavorful chicken.
- 7
Carve the Chicken
Using a sharp carving knife, carve the chicken into pieces. Start by removing the legs and thighs, followed by the breast. Serve immediately.
