- Serves: 6 servings
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- 3½–4 lb. Rocky Whole Chicken
- 1 lemon
- 1 head of garlic, cloves peeled
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon each minced fresh rosemary and thyme
- kosher salt
- freshly ground black pepper
Arrange a rack in the center of your oven, and preheat to 425°.
Pierce the lemon with a fork 8 times, so that the entire surface is evenly perforated. Place the chicken in a Dutch oven or roasting pan. Pat the whole thing dry with paper towels. With chicken breast facing up and legs pointing toward you, use a sharp knife to make small incisions in the breast, thighs and legs. Insert a clove of garlic in each incision. Insert the punctured lemon into the body cavity.
Evenly coat the surface of the chicken with olive oil. Season every surface of chicken, including skin along backbone, inside cavity, under wings, and inside part of the leg, with lots of salt and pepper and the fresh herbs. Roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes.