Rosemary-Lemon Roast Chicken
1 whole roasting chicken, guts-in-a-bag removed
4-6 sprigs of fresh rosemary
2 garlic cloves, crushed and sliced in 2 or 3 pieces
olive oil, for drizzling
salt and pepper to taste
Preheat oven to 375. Lay the chicken in a large baking dish (such as a 9x13) and squeeze the lemon juice all over it. Stuff the cavity of the chicken with the used lemon, the rosemary, and garlic. Drizzle olive oil on the breast and legs of the chicken. Sprinkle with salt and pepper, and roast until chicken is done and interior temperature reaches 170-175. Mine roasted about an hour and a half.