Roasted Garlic Rosemary Chicken


By Dane Feldman

Photo by Dane Feldman.

Before the first freeze comes and while my fresh rosemary is still going strong outdoors, I want to utilize it as much as I can. There is, of course, a way to move your rosemary from outside to inside to have fresh rosemary all winter long (we’ll get to that in about a month or so), but I’m using it in my most recent oven-roasted chicken recipe just in case.

What you’ll need:
1 large chicken
1/4 cup extra-virgin olive oil
2 lemons
2 cloves garlic
1 tsp garlic, crushed
1 tbsp poultry seasoning
1 tbsp Florida seasoned pepper
4-5 sprigs rosemary

Combine the juice of one lemon, the olive oil, crushed garlic, poultry seasoning, and Florida seasoned pepper in a mixing glass. Stir with a spoon.

Place the chicken in a large baking pan. Slice the remaining lemon and stuff the lemons and garlic cloves into the chicken. Pour over the seasoning and top with the rosemary.

Let the chicken marinade for 30-45 minutes before baking for 45 minutes to an hour, basting every 20 minutes.