Special Roasted Chicken

By Yankee Magazine

May 23 2002

This recipe for roasted chicken is a huge hit! The garlic, lemon, and rosemary flavorings are subtle but delicious, and the end product makes a beautiful presentation.


4 servings


3-pound to 4-pound roasting chicken
salt and pepper
1 lemon
5 garlic cloves, sliced in half lengthwise
1 tablespoon fresh or dried rosemary
1 teaspoon paprika


Preheat the oven to 350 degrees F.

Wash the chicken and remove any loose fat and the giblet bag. Pat dry and sprinkle with salt and pepper inside and out. Place the chicken in a baking dish, breast side up. Wash the lemon thoroughly. Roll the lemon against a countertop several times to burst the juice sacs, making the lemon juicier. With a trussing needle or toothpick, poke 30 to 40 holes in the lemon. Place the lemon inside the chicken cavity. Close the opening of the chicken with toothpicks or a trussing needle. With a sharp knife, make an incision into the chicken breast with a garlic piece resting on the knife’s edge. Push the garlic deeper into the chicken meat. Repeat all over the chicken until all the garlic pieces have been inserted. Generously sprinkle the chicken with the rosemary and paprika.

Roast for 20 minutes per pound. Baste once or twice while it roasts. Before serving, remove the lemon carefully; the juices will be hot.