Instructions

1. Preheat your oven to 425°F (220°C).
2. Rinse the whole chicken thoroughly inside and out, then pat dry with paper towels to ensure a crispy skin.
3. Stuff the chicken cavity with fresh rosemary sprigs, lemon slices, and half of the minced garlic to infuse the meat with flavor.
4. In a small bowl, mix together the olive oil, remaining minced garlic, salt, and black pepper. Rub this mixture generously over the entire surface of the chicken, ensuring it is evenly coated.
5. Place the chicken breast-side up in a roasting pan. Squeeze the juice of the leftover lemon over the chicken for an extra layer of citrusy goodness.
6. Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the juices run clear when you cut between a leg and thigh, and the skin is golden brown and crispy.
7. Once done, remove the chicken from the oven and let it rest for at least 10 minutes before carving. This resting period allows the juices to redistribute, resulting in tender, flavorful meat.
8. Garnish with additional rosemary sprigs before serving for a beautiful presentation.