Juicy, tender roasted chicken seasoned with lemon and rosemary, always a winner in my house!
13 lb chicken, washed and dried, fat removed
1/2onion(chopped in large chunks)
3sprigs fresh rosemary
1tbspdried herbes de Provence(or dried rosemary)
kosher salt and fresh pepper
Heat oven to 425F.
Season chicken inside and out with salt, pepper, and herbs de Provence.
Squeeze half of the lemon on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken. Transfer to a sheet pan, and tie the chicken by taking kitchen twine and plumping up the breast, then coming around with the string to lasso the legs and tie them together. Don't forget to tuck the wing tips under themselves so they don't burn.
Roast the chicken with the feet towards the back of the oven, until the juices run clear, and internal temperature is 160°F, about 50-60 minutes (Insert thermometer between the thickest part of the leg and the thigh).
Let the bird rest for 10 minutes, tenting with foil before carving.
Serve chicken, either one breast, or one thigh/drumstick, skin is optional.
Nutritional values will be vary depending on which part of the chicken is consumed, skin on or skin off.