Roast Chicken

This comes out tender, juicy, and flavorful for us, and is easy to prepare.

Roast chicken

1 whole roasting chicken, giblets removed, rinsed and patted dry
1 lemon
2 sprigs fresh rosemary
2 Tb olive oil
Salt and pepper
1/2 C chicken broth

1. Preheat oven to 325 degrees F.
2. Place chicken breast-side up in a roasting pan, on a roasting rack if possible.
3. Cut lemon in half and squeeze juice into a bowl.
4. Mix lemon juice with olive oil.
5. Sprinkle inside of chicken cavity liberally with salt and pepper.
6. Stuff the rosemary sprigs and the 2 lemon halves into the cavity.
7. Rub the olive oil-lemon juice mixture over the entire top surface of the chicken.
8. Sprinkle salt and pepper liberally over the chicken.
9. Cook chicken in oven until internal temperature (measured at thickest part of thigh) is 180 degrees F. I set the timer for 30 minute intervals and turn the pan around to ensure even browing. (My chickens usually take around 1.5-2 hrs to cook).
10. When chicken is done, remove from oven and let rest for 15 minutes before carving.