Yields
No servings information available
Ingredients
One whole Chicken (preferably organic)
Fresh Rosemary
Kosher Salt
Pepper
2 lemons
Olive Oil
Nutritional information
No nutrition information available
Instructions
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.