Ingredients
Scale
- Whole chicken- 1.2 kg or 2.6 pounds
- Medium onions ( quartered/ onion wedges)- 2
- Garlic heads ( peeled) - 4
- Lemon ( quartered)- 1
- Fresh rosemary sprigs-1
- Chicken broth- 1/4 cup
- For Chicken marinade
- Salted butter ( melted)-4 tbsp or Olive oil- 8 tbsp
- Garlic cloves( grated)- 4
- Juice of 1 lemon
- Dry rosemary- 1 tsp
- Black pepper- 1/2 tsp
- Italian spices- 1 1/2 tbsp
- For garnish
- Roasted sunflower seeds- 2 tbsp
- Rosemary springs- 2 ( optional)
Instructions
- Preheat your oven to 220 C or 425 F with a rack in the middle of the oven.
- In a medium bowl combine the melted butter with the grated garlic cloves, dry rosemary, the lemon juice, Italian spices & black pepper. If you plan to use unsalted butter/olive oil, add some salt.
- Pat the chicken dry and rub the butter- garlic mixture.
- Transfer the chicken to a greased roasting pan ( I used a sizzling iron plate).
- Place 1 rosemary spring, 1 peeled garlic head, 1 lemon (quartered) in cavity of the chicken.
- Tuck wings under the bird.
- Place to the pan the onion wedges and the remaining garlic heads ( 3). Add the chicken broth.
- Put the roasting pan in the oven, turn the heat down immediately to 200°C/400°F . Cook for 1 hour or until the chicken is done.
- Take the pan out of the oven and transfer the chicken to a board to rest for 5 minutes.
- Garnish with some roasted sunflower seeds and rosemary.
- Serve immediately.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Chicken recipes/Meat
- Cuisine: International