ROW: Garlic-Rosemary Roast Chicken

INGREDIENTS

Olive oil cooking spray
8 cloves garlic, finely chopped
3 tablespoons fresh rosemary, finely chopped, plus sprigs for garnish
1 teaspoon Ideal Protein salt
1 roasting chicken (6-7 lb)
Kitchen twine
1 lemon, sliced (optional)

PREPARATION

1. Heat oven to 400°.

2. Lightly coat a roasting pan and rack with cooking spray.

3. Combine garlic, rosemary and salt in a bowl.

4. Remove giblets and neck from chicken; trim off fat.

5. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine.

6. Season with additional salt and black pepper; place breast side up in pan.

7. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°, about 1 3/4 hours.

8. Let stand 10 minutes before carving (remove skin).

9. Garnish with rosemary sprigs and lemon slices, if desired, and serve.