- 3 to 4 lb whole chicken
- 1/2 small white onion, halved
- 1/2 lemon
- 5 garlic cloves
- 1 handful fresh parsley
- 1/4 cup extra virgin olive oil
- cooking twine
- salt and pepper
Preheat oven to 425F. Rinse the inside and outside of chicken. Remove any giblets from the cavity.
Place chicken breast side up on roasting pan. Pat skin dry with a paper towel.
Stuff cavity with onion, lemon, garlic and parsley. Tie legs together with cooking string.
Pour olive oil over chicken and massage into the skin. Tuck the wings under the chicken.
Sprinkle a generous amount of salt and pepper on the chicken.
Chicken is done when the internal temp reaches 165F at the thickest part of the thigh and the juices run clear.
If you'd like, you can wash and cut the vegetables of your choosing and put in the bottom of your roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Place chicken on top of vegetables to roast.
Cooking time will vary depending on the size of your chicken.
Once the chicken is cooked. Remove from oven and cover with aluminum foil. Allow the chicken to rest for 15 minutes before carving.
*The calories calculated in this recipe is an estimate*
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Serving: 0g | Calories: 334kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg