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 black 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 chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon peel; rub over chicken.
Bake, uncovered, at 350 degrees for 2 1/4 to 2 3/4 hours or until a meat 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.
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