Ingredients:
1 (4 lb) chicken
1 1/2 tablespoons extra virgin olive oil
1 sprig fresh rosemary
1 lemons, cut in chunks
1 tablespoon finely zested fresh lemon rind
1 tablespoon minced fresh rosemary
1 tablespoon salt
black pepper
Directions:
Preheat oven to 450F.
Rinse chicken inside and out and dry well.
In a bowl, combine lemon zest, 1 tablespoon minced rosemary, salt and pepper and mix well.
Rub the chicken all over with the olive oil, then rub with the seasoned salt.
Tuck the rosemary sprig and lemon chunks into the chicken cavity.
Place chicken in roasting pan and roast for 15 minutes.
Reduce oven temperature to 375F and continue roasting for about one more hour or until juices run clear when thigh is pierced with a skewer.
The recipe did not state to baste with pan juices, but the next time I make this chicken I will do so.
Remove from oven and let rest for 15 minutes before carving.
Servings: 6
Time preparation: 15 min.
Time total: 90 min.