One whole Chicken (preferably organic)
No nutrition information available
Wash and pat dry chicken, place in roasting pan
Rub it down with olive oil, salt and pepper
Stuff cavity with 2 cut up lemons and rosemary sprigs
Cover with foil and cook for 1½ hours (½ and hour per pound) at 400 degrees. For crispy skin, cook uncovered for the first hour. Serve with roasted baby potatoes and vegetables of choice. Enjoy leftovers the next day.