These last few days I've been finishing up my exams and getting all my last minute studying in, and all I can think about is cooking and posting new things! I didn't want to keep you guys waiting too long-and I really couldn't stay away myself-so I quickly put together this post. The pictures were taken on my iPhone and the recipe itself was a quick decision, but this chicken was perfect. My sisters and I had had very fast-moving and hectic weeks and were looking forward to our peaceful weekend to tone things down. This was just the right dinner to make us feel like we were finally at home in the peace and quiet.
1 whole chicken
1 c garlic cloves
1/2 bunch rosemary
2 lemons, thinly sliced
1/4 c kosher salt
1/2 c extra virgin olive oil
1. Place a rack in the center of the oven and preheat the oven to 400°. Rinse and clean the chicken well. Place the chicken in a heatproof ceramic or pyrex dish. Rub the chicken well the olive oil and salt. fill the inside of the chicken with 1/4 c of the garlic cloves. stuff the remaining cloves under and on the sides of the chicken.
2. thinly slice the lemons. stuff a few slices inside the chicken and tuck a couple slices under the chicken skin, and fill the rest of the dish with the remaining lemon slices mixed in with the garlic cloves. Rub the chicken well with the rosemary and put a handful of sprigs inside the chicken.
3. Cover the chicken with foil and bake for 1 hour. Uncover the chicken, and with a baster or big spoon, bast the chicken several times- pouring the sauce over the top, inside and under the wings of the chicken keeping it moist. Bake for another 20 minutes in the oven until skin is evenly crisp and browned.