Easy Garlic, Lemon, and Rosemary Roasted Chicken Recipe

Preheat the oven to 200°C, convection (or 220°C, static).

Melt the butter with the peeled and chopped garlic in the microwave or in a small saucepan.

Wipe the chicken with a paper towel to dry it (so the skin will be crispier in the end) and place it in a baking dish, breast side down.

Cut the lemon in half and place it inside the chicken along with the rosemary sprigs. Tie the chicken's legs if it hasn't been done already.

Brush the chicken with half of the butter-garlic mixture. Season with salt and pepper, using half of the specified amounts. Then turn it breast side up and do the same (butter + salt and pepper).

Bake and cook for 1 hour, basting every 15 minutes to prevent the garlic from burning and to keep the chicken juicy. Halfway through cooking (after 30 minutes), before basting, turn the chicken so that the underside browns as well. Then, for the next basting after 15 minutes, turn the chicken back to breast side up for the last 15 minutes.

Once the chicken is cooked, let it rest for 10 minutes, then remove the twine and carve it.

To finish, serve hot, drizzled with the cooking juices, with the garnish of your choice. You can find the detailed recipe on my blog, along with many other delicious recipes.