Garlic Rosemary Roasted Chicken
1 whole chicken
1/2 onion
1 lemon
1/2 bunch parsley
1 head of garlic
2 Rosemary stems
salt
pepper
Preheat the oven to 375*
I used cast iron skillet but you can use whatever you have that’s oven safe.
Wash the chicken and cut through the breast .
Flip the chicken oven and firmly press on the back bone it should crack and make the chicken lay flat.
Season on the chicken from both sides and lay it flat breast side up.
Slice onion in quarters and lay it around the chicken .
Cut lemon in half , squeeze all of the juices out directly onto the bird and leave the lemons in the pan.
Cut the head of unpeeled garlic in half lengthwise and add it to the pan.
Lay out some parsley around the chicken.
Take the stems out from the rosemary and sprinkle the leaves on top of the chicken.
Roast for about 60-90 minutes depending on the size of the chicken.
