Delicious with roasted red potatoes—cut in cubes and browned in a stovetop skillet with olive oil, kosher salt, cracked pepper, and minced fresh rosemary.

Complete the meal with one of the fresh salads from the Virtue Website and you have yourselves a mouth-watering meal!

Ingredients:

  • 1 whole large chicken (rinsed and dried)
  • 1 to 2 bunches of garlic
  • 3 lemons
  • 1 bunch fresh rosemary
  • 1/3 cup olive oil
  • Kosher salt
  • 4 to 6 carrots

Directions:

  1. In a mini food processor or blender, blend together approximately 3 tablespoons of rosemary and 3 cloves of garlic. Then drizzle in 1/3 cup of olive oil while blending. Add in the lemon zest from two lemons and the juice from one. Add 1 to 2 tablespoons kosher salt.
  2. Brush inside cavity and entire outside of the chicken with the mixture—placing some of the mixture under the skin where you can.
  3. Stuff the chicken with 1 large carrot (peeled and sliced lengthwise and then cut in half), 1 lemon (quartered), and approximately 6 whole garlic cloves and sprigs of rosemary.
  4. Place on a roasting rack or on a bed of carrots, in a roasting pan.
  5. Cook for approximately 90 minutes to 2 hours in a 350 degree F oven, while periodically squeezing the remaining lemon over chicken, and basting with juices from the pan. Test with meat thermometer to see if the chicken is done.
  6. Let the chicken rest approximately 15 minutes before slicing.