Simple & Easy Roast Chicken

Step 1: Preheat oven to 475°F.

Step 2: Wash chicken and pat dry with paper toweling.

Step 3: Coarsely chop the bulb of garlic (don't bother to peel cloves).

Step 4: Remove rosemary from 4 of the stems and chop coarsely; reserve the rest for later.

Step 5: Chop lemons into quarters.

Step 6: Put chopped garlic, chopped lemons and the chopped rosemary into the chicken's cavity.

Step 7: Rub the chicken skin generously with the butter or olive oil and season with salt and pepper.

Step 8: Place the chicken on a rack in a roasting pan and tuck remaining rosemary stems on the chicken, around wings and drumsticks.

Step 9: Roast chicken in the preheated oven for 15 minutes.

Step 10: Decrease oven temperature to 375F and cook for 60-75 minutes more or until the juices of the chicken run clear (time depends a lot on weight).

Step 11: Allow chicken to sit at least 15 minutes before carving.

Step 12: Garnish with more fresh rosemary before serving, if desired.