Lemon And Rosemary Roast Chicken
|Whole chicken||3 1⁄2 Pound|
|Chopped rosemary/1/2 teaspoon dried rosemary||1 Tablespoon|
|Olive oil||1 Tablespoon|
1. Preheat oven to 425°. Rinse chicken and pat dry inside and out. Cut lemon into 8 thin slices, discarding end; remove seeds. Scatter a few rosemary leaves over each lemon slice.
2. With cavity of chicken toward you, slip your fingers between skin and meat of bird, gently separating up through thighs and breast without tearing the skin. Slip lemon slices under skin. Put onion in cavity. Cross bone ends of legs and tie together. Rub skin with olive oil, salt, and pepper.
3. Place chicken in a small roasting pan. Roast 45 to 55 minutes, or until juices run clear when meatiest part of thigh is pierced.