Here’s a roast chicken recipe that’s simple, flavorful, and perfect for any occasion:

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil or softened butter
• 1 lemon, halved
• 1 head of garlic, halved horizontally
• 2-3 sprigs fresh rosemary (or thyme)
• Salt and freshly ground black pepper
• 1 cup chicken broth or water (optional, for roasting pan)

Instructions:

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Prepare the chicken:
   • Remove the giblets from the cavity of  chicken if present, and pat the chicken dry with paper towels.
3. Season the chicken generously inside  out with salt and pepper.
   • Stuff the cavity with the lemon halves, garlic halves, and rosemary (or thyme).
   • Rub the skin of the chicken with olive oil or softened butter, ensuring it’s evenly coated.
4. Tie the legs and tuck the wings:
   • Roast the  Using kitchen twine, tie the legs together at the of the drumsticks.
   • wing tips under   to prevent them from burning.
   • Roast the chicken breast-side up on a rack in a roasting pan, or directly in the pan if you don’t have a rack for 1 to 1.5 hours, depending on the size of the bird, or until the internal temperature reaches 165°F (75°C) in the  chicken part of the thigh
   • Once cooked, roast the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, making for a juicier bird
   • Roast the chicken and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.