No servings information available
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.