Prep: 10 minutes plus standing
Roast: 1 hour 15 minutes • Serves: 6
1-1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
1 medium lemon, halved crosswise
1 head garlic, halved lengthwise
3 tablespoons unsalted butter, melted
1.Preheat oven to 450°. Remove and discard giblets and neck from chicken. Place chicken in roasting pan; sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper and squeeze juice from lemon inside cavity. Place garlic and lemon halves in cavity. Brush outside of chicken with butter; sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Tie legs of chicken together with kitchen string.
2.Roast chicken 30 minutes or until outside is browned; reduce heat to 375°. Roast 45 minutes or until thermometer inserted into thickest part of thigh reaches 165°. Let stand 10 minutes before slicing.
Approximate nutritional values per serving:
567 Calories, 35g Fat (12g Saturated), 205mg Cholesterol, 658mg Sodium,
0g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 59g Protein