Ingredients:

1 whole roasting chicken, 3 1/2-4 pounds

Coarse kosher salt, to taste

6 tablespoons finely chopped flat-leaf parsley

1 large lemon, halved

3 tablespoons olive oil, divided

Freshly ground black pepper, to taste

1 1/2 teaspoons dried rosemary or 1 tbsp. fresh rosemary, stems discarded and rosemary finely chopped

6 large garlic cloves, unpeeled and smashed

1/2 cup chicken stock or white wine

Directions:

Preheat oven to 450 degrees. Lightly oil a shallow roasting pan.

Rinse the chicken under cold water and pat dry with paper towels. Lightly salt the cavity of the chicken. Dip the cut side of each lemon half in chopped parsley and insert in the chicken cavity along with 2 of the garlic cloves.

Rub the olive oil over the outside of the chicken and sprinkle with 4 tablespoons parsley, 1 teaspoon of salt, 1/4 teaspoon black pepper, and the rosemary.  Place remaining 4 garlic cloves along center of pan and set chicken, breast side up, on top. 

Roast chicken for 10 minutes.  Reduce oven temperature to 375 degrees and continue roasting chicken for 30 minutes. Baste chicken with juices. Roast for an additional 15-20 minutes, or until chicken is crisp and browned, and juices from thigh run clear when poked with a fork (or a meat thermometer inserted in thigh registers 165 degrees).

Transfer chicken to a platter and remove the lemon halves from the cavity. Tent the chicken with foil paper.

Place lemon halves in the roasting pan with remaining drippings, mashing lemons to extract their juice. Place pan over low heat and add chicken stock or white wine, scraping the bottom of the pan. Simmer for 5-10 minutes.

Carve chicken, adding any juices to roasting pan. Garnish chicken with remaining parsley. Pour hot gravy into a pitcher and pass with chicken.   Makes 6 servings.