Rosemary and Lemon Baked Chicken

This smells absolutely divine while it cooks! It is perfect to throw in the oven when you've got a busy day and no time to stand at the stove. All you need to have is a couple of sides (veggies or salad and bread) and you are done! Now, I don't really have a recipe, so bear with me.


Rosemary and Lemon Baked Chicken

1 whole roasting chicken
2 lemons
a few springs of fresh rosemary (fresh is important, the resin in the fresh leaves is very aromatic!)
garlic powder or cloves
olive oil
salt and pepper to taste

Preheat oven to 350 degrees F.

Rub your pan with a little olive oil. Place two springs of rosemary on bottom of pan and place chicken, breast side up, on top of those springs. Put a spring or two of rosemary in the cavity of the chicken. Cut lemons in half and squeeze the juice all over the surface of chicken. Place two lemon halves into the cavity and lay the other two in the pan around the chicken. Drizzle more olive oil over surface of the bird. Sprinkle a touch of garlic powder OR put a clove or two into the cavity. Salt and pepper the bird to taste.

Roast bird until it reaches an interior temp of 180 degrees F. The time this takes will vary depending on the size of the bird and your oven, but generally, 1 hour and 1/2 or so. (Start checking at 1 hr.)

When bird comes out of the oven remove it from the pan and let it sit (on a tray or cutting board) for a few minutes to let the juices be absorbed into the meat.

Slice and enjoy!

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