Source: Food and Wine Quick from Scratch

Roast Chicken with Rosemary and Lemon
Lemon zest and rosemary subtly accent the pan juices of this tender roast chicken. Perfect for a small holiday gathering or just as welcome at a family meal.
Serves: 4
Prep Time: 10 minutes
Cook Time: 1 hour


1 whole chicken, (3 to 3 1/2 pounds)
1 tablespoon dried rosemary
Pinch of freshly ground black pepper
4 three-inch long strips grated lemon zest
1 onion, small, quartered
1 tablespoon olive oil
1 tablespoon plus 1/4 teaspoon fresh lemon juice
1/2 cup water

Heat the oven to 425 degrees. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle it with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the 1 tablespoon lemon juice. Roast the chicken until it is just done, 50 to 60 minutes. Transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes. Meanwhile, pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add any accumulated juices from the chicken along with the remaining 1/4 teaspoon lemon juice and a pinch of salt and pepper. Serve the bird with the pan juices

Wine Recommendation: A straightforward gulpable red wine will pair best with this aromatic dish. Try a Chianti from the Italian region of Tuscany.