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Roast Chicken

Simplicity has never tasted so good.


  • 3 lb organic chicken
  • 3 lemons
  • 1/3 cup olive oil
  • 1 head garlic
  • 10 sprigs fresh rosemary
  • Salt & pepper to taste

How to:

  • Preheat oven to 425°
  • Spatchcock your chicken {totally here to find out how}
  • Combine the olive oil with juice of half a lemon in a small bowl
  • Brush this mixture all over the chicken so that it's well coated
  • Season each side of the chicken thoroughly with salt & pepper
  • Put the sprigs of rosemary down in the middle of a baking sheet. Add the seasoned chicken right on top, skin side up. (I put the sprigs on top of the chicken once done cooking)
  • Bake chicken for 20 minutes
  • Slice the rest of your lemons and separate the head of garlic into cloves. Toss both with just a bit of olive oil to coat and scatter around your chicken
  • Continue to bake everything in the oven for another 25-30 minutes. It's always great to have a thermometer on hand when dealing with chicken. You want the thickest part of the breast to read 165°

Once it's finished cooking, remove from the baking sheet and allow to rest for 10 minutes before slicing.

Serve with wedges of lemon & roasted garlic.

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