Roast Chicken with Lemon and Rosemary

Firstly, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). To make the dish more convenient, cover a baking pan with aluminum foil and line it with the same material. Place a metal rack on top of the foil to create a separate layer for the chicken.

Next, apply a generous amount of olive oil on both sides of your chicken and sprinkle salt and black pepper to taste. Arrange slices of lemon and sprigs of rosemary on the metal rack, then position the chicken, skin-side up, onto the rack.

Place the chicken in the preheated oven and roast until it reaches a safe internal temperature, which is indicated by the absence of pink color around the bone and clear juices. This cooking time can vary between 45 to 55 minutes, so ensure you check the temperature using a thermometer inserted into the thickest part of the thigh near the bone. The ideal internal temperature is 165 degrees Fahrenheit (74 degrees Celsius).

Once the chicken is cooked, remove it from the oven and transfer it to a serving platter. Cover the dish with another piece of aluminum foil, then discard the lemon slices and rosemary.

Next, pour some wine into the baking pan that held the chicken. Using a wooden spoon, gently scrape off any remaining bits of food from the pan without tearing the foil. Transfer the saucepan with the pan juices to a heat-resistant container and bring it to a boil over high heat. Allow the sauce to slightly thicken, which should take about 5 minutes. Finally, spoon the reduced sauce over the cooked chicken.