Ingredients
- 1 whole chicken, cut into 8 pieces
- 1 onion, cut into wedges
- 1 lemon, sliced
- 8 cloves garlic
- 4 sprigs fresh rosemary
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Directions
-
Preheat the oven to 450 degrees F (230 degrees C).
-
Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
-
Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read at least 165 degrees F (74 degrees C).
:max_bytes(150000):strip_icc():format(webp)/236306-roasted-chicken-with-lemon-and-rosemary-armag-2000-5d2f30a3d3c94f6fb8cc54436d565613.jpg)
Tips
The magazine version of this recipe roasts the chicken for 35 to 40 minutes.
