Sunday's Best Chicken

(Courtesy of Taste of Home)

Ingredients:
2-3 medium lemons
2 fresh rosemary sprigs
1 roasting chicken (6-7 lbs.)
1 Tbsp. olive oil
2 Tbsp. minced fresh rosemary
1 Tbsp. coarsely ground pepper
1 1/2 tsp. salt

Directions:
Finely grate the peel from the lemons to measure 2 Tbsp.; set aside.  Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity.  Save remaining lemon for another use.

Place the chicken on a rack in a shallow roasting pan; brush with oil.  Combine the minced rosemary, pepper and lemon peel; rub over chicken.

Bake, uncovered, at 350 degrees for 2 1/4 to 2 3/4 hours or until a thermometer reads 180 degrees, basting occasionally with drippings.  Cover loosely with foil if chicken browns too quickly.

Let stand for 15 minutes before carving.  Discard lemons and rosemary sprigs.