I have been making this recipe forever with one 3-4 lb bird. I season the cavity,stuff with fresh rosemary, one lemon quartered and several cloves of garlic. Rub skin with olive oil and bake at 425 for 10 minutes and then 375 for an hour. (old NYT magazine recipe) I usually do it in a grill-ridged cast iron skillet.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)