Easy and Elegant Recipe for
Lemon Garlic Chicken

2 cloves garlic

3 teaspoons kosher salt

1 lemon, halved and juiced, halves reserved

1/2 teaspoon fresh ground pepper

1/4 cup extra-virgin olive oil

1 (3 pound) chicken

1. Preheat the oven to 350 degrees. Mince the garlic with 1 teaspoon of the kosher salt. Transfer to a small bowl and stir in the lemon juice until blended. Whisk in the olive oil.

2. Season the cavity of the chicken with another teaspoon of the salt and the pepper. Place the chicken in a roasting pan, breast side up.

3. Rub the oil mixture all over the chicken. Sprinkle remaining teaspoon of salt over it. Place the reserved lemon halves in the cavity of the chicken and tie the legs together with twine.

4. Roast the chicken, breast side up, in the preheated oven for about 1 1/2 hours, or until the juices from the cavity run clear and the chicken is browned and crisp. Remove from oven and allow to rest in the roasting pan for 15 minutes. Tilt the chicken to drain the juices from the cavity into the pan; transfer the chicken to a carving board.

5. Pour the pan juices into a bowl and skim the fat from the surface. Strain the juice into a small saucepan and keep warm over low heat. Carve the chicken and serve with the pan juices.