Preheat oven to 375ºF
1 roaster chicken
2 cloves garlic
1 lemon
1/4 onion
2 sprigs fresh rosemary
1 tbsp olive oil
1 tsp salt
1/2 tsp pepper
Using side of chef's knife, smash garlic. Rub inside of chicken cavity with garlic; put garlic in cavity.
Halve lemon; squeeze out juice and set aside. Put lemon halves, onion and one rosemary sprig into cavity. Tie legs together with kitchen string; tuck wings under back. Place, breast side up, on rack in roasting pan.
In small bowl, stir together reserved lemon juice, oil, rosemary, salt and pepper; pour over chicken. Pour 3/4 cup water into pan. Roast in 375°F oven, basting occasionally and adding 3/4 cup water halfway through, until meat thermometer inserted in thigh registers 185°F, 1-3/4 to 2 hours. Discard contents of cavity; tip juices from cavity into pan drippings. Transfer chicken to platter and tent with foil; let stand for 20 minutes before carving.
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