Average: 0 (0 votes)
Active time
10 minutes
Total time
1 hour 15 minutes
6 servings

1 whole roasting chicken (3-4 lbs)

1 whole lemon

6 cloves garlic

3-4 large rosemary sprigs

3 tablespoons extra virgin olive oil

1 teaspoon Kosher or sea salt

1-2 teaspoons freshly ground black pepper

  1. Preheat oven to 400°F. Rinse out the chicken in cold water, removing any giblets or giblet bag that may be inside the cavity. Pat dry with a paper towel and place on a roasting pan.
  2. Using a microplane or the small side of a box grater, zest the lemon into a small bowl. Using a garlic press, crush 4 of the cloves into the bowl, or finely mince the garlic. Add the olive oil, the salt, and the pepper, whisking to combine.
  3. Using a basting brush or your fingers, rub the olive oil mixture all over the chicken, as well as under the skin on the breast (you can get to this by gently slipping your fingers in between the skin and the breast near either end of the chicken, and separating the skin from the flesh as you spread the mixture. Sprinkle additional salt and pepper over the chicken if desired.
  4. Cut the lemon in quarters and squeeze juice over chicken. Place squeezed halves in the cavity of the chicken, along with the rosemary springs and the remaining garlic cloves. Tie drumsticks together with kitchen twine or a truss, if you have it (it’s OK to leave them untied as well).
  5. Roast the chicken, uncovered, for about 1 hour. Ovens and chickens vary quite a bit, so check to make sure the chicken is cooked completely by piercing the skin between the thigh and the leg; if the juice is clear it’s likely done. The chicken should be a very deep golden brown. If you have a meat thermometer, you can remove the chicken from the oven when it reaches 165°F when placed in the thickest part of the thigh.
  6. Carefully remove the chicken to a serving platter, and let the chicken rest, lightly tented with foil for about 20 minutes. Carve and serve.


  • Don’t throw out the bones. Make your own roasted chicken stock. Recipe here.
  • For lunch tomorrow: Greek Chicken Salad. Recipe here.
  • For dinner tomorrow: Easy Chicken Tostadas. Recipe here.
  • You can also add the cooked leftover chicken—sliced, shredded, or chopped— to soup, green salads, omelets, pita pizzas, fritattas, or pasta sauce. The possibilities are pretty endless!

Keep the olive oil and try the following herb and spice combinations. You can apply the oil mixture in the morning, refrigerate, and cook in the evening. We recommend you let the chicken sit out for about 30 minutes at room temperature before roasting—this will ensure crispy skin!

  • Ground cumin, chile powder, garlic, salt, lime, and epazote or cilantro sprigs
  • Finely minced kalamata olives, garlic, fresh fennel and oregano sprigs
  • Ground sumac, garlic, fresh lemon and orange
  • Maple syrup (baste the chicken with 1 tablespoon 3x during baking), salt, pepper, and fresh thyme

An Oldways recipe


Per serving: (For 1 3lb chicken
skin removed): Calories: 209
Protein: 21 grams
Fat: 13 grams
Saturated Fat: 2 grams
Carbohydrates: 2 grams
Fiber: 1 gram
Sodium: 465 mg.

Yield: 6 servings

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