Lemon-rosemary roasted chicken

Yield: 1 servings

Measure Ingredient
4 pounds Roasting chicken
5 \N Fresh rosemary ; about 4\" long
2 \N Lemons
5 \N Cl Garlic
\N \N Freshly ground pepper

Recipe by: marcy@... (Marcy Thompson) black pepper

Wash and dry the chicken. Chop one sprig of rosemary as fine as you can chop it. Cut the lemons in half. Squeeze all the juice out of the lemons. Smash the cloves of garlic with the flat side of a knife blade (don't peel

them). Heat the oven to 375F. Place the garlic on the bottom of a roasting

pan, along with one sprig of rosemary. Place the chicken in the pan, breast up. Tuck half a lemon under each wing. Wrap one sprig of rosemary around each leg. Put the last sprig plus the other two lemon halves inside

the chicken. Pour the lemon juice over the chicken. Sprinkle pepper and chopped rosemary over the chicken. Roast it 20 minutes, then baste with pan juices. Roast it another 20 minutes, then baste again.

It's done when the juice runs clear.

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