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  • Preheat the oven to 325 degrees . In a large dutch oven, heat 1 tablespoon extra-virgin olive oil over medium heat. Add one 4 1/2-pound chicken, breast side down, and cook until golden, about 5 minutes. Turn, then squeeze 2 halved lemons over the bird before stuffing into the cavity; drizzle 1 tablespoon extra-virgin olive oil on top and season with salt and pepper. Cover and roast for 30 minutes. Scatter 35 unpeeled cloves garlic and 4 chopped sprigs rosemary around the chicken, cover and roast for 30 minutes more. Uncover the pot, increase the oven temperature to 375 degrees and roast until the juices run clear when the chicken is pierced with a knife, about 25 minutes. Transfer the chicken to a platter; using a slotted spoon, transfer the garlic to the platter as well. Dip 4 slices crusty bread into the pan juices, then toast until crisp. Serve with the chicken and roasted garlic.