Let it sit out of the fridge sitting up and pat with a paper towel so the skin dries out as much as possible. We stuffed with lemon, garlic, and rosemary. Lots of salt and pepper and olive oil/butter. Get it under the skin and on the skin and in the cavity. No need to truss. Cook it breast down at 425F for about 2/3 of the time so that the fat from the dark meat on top drips into the white meat and moistens it. At the end, sit it breast down for at least 15 minutes covered with foil again to let the moisture redistribute. Best gravy ever made from the drippings, together with a bit of chicken stock.
Poka and EV watching the chicken cook together!
So beautiful! It was delicious and the entire house smelled delicious too. I also have a weakness for cooked lemon.
