Roast Chicken With Lemon And Rosemary
|Dried rosemary||15 Milliliter (1 Tablespoon)|
|Lemon||1 , halved|
|Chicken stock||50 Milliliter (1/4 Cup)|
Pat chicken dry inside and out; sprinkle with rosemary inside and out.
Place one lemon half inside cavity; squeeze juice from other half over chicken.
Truss chicken and place on greased rack in roasting pan.
Roast in 325Â°F (160Â°C) oven, tipping pan to let juices run from cavity and basting chicken occasionally, for 2 hours or until juices run clear and meat thermometer registers 185 Â°F (85Â°C).
Transfer chicken to platter; skim off fat from pan juices.
Add stock to pan and stir over medium heat to scrape up brown bits; strain and serve with chicken.