Roast Chicken with Lemon and Herbs

1 roasting chicken, about 3 lb

1 Tbsp salt

1/2 tsp pepper

3 cloves garlic, crushed

4 small springs rosemary

1/2 scrubbed lemon

Remove organs from cavity. Rub the salt and pepper over the entire surface of the chicken, including inside the cavity and on the back, wings, and inner and outer thighs. Using your index finger, separate the skin from the breast meat without tearing it. Cut 1 garlic clove in half and place the halves and 1 rosemary sprig under the skin. Place the other 2 cloves garlic

and remaining 3 rosemary springs inside the cavity. (If

doing this hours in advance of cooking,

then cover and refrigerate the chicken until an hour before ready to cook.

Then remove from refrigerator and let temper for an hour before placing in oven). Preheat the oven to 450. Just before roasting, squeeze the juice from the lemon half over the chicken and place the squeezed lemon half inside the cavity. Put the chicken in a cast iron pan.

Place the chicken in the oven for 10 minutes. Reduce heat to 350 and continue to roast, turning the pan once halfway through the cooking time to ensure even cooking, until the skin is crispy and golden brown and an instant read thermometer inserted in the thigh away from the bone reads 175 degrees. Start checking the temperature after about 35 minutes. Remove from the oven and let the chicken rest for 10 minutes before carving.

This had great flavor and was really juicy! I made roasted squash, zucchini, and potatoes to go with it.