Ingredients
2 to 3 medium lemons2 fresh rosemary sprigs1 roasting chicken (6 to 7 pounds)1 tablespoon olive oil2 tablespoons minced fresh rosemary1 tablespoon coarsely ground pepper1-1/2 teaspoons salt
Preparation
Finely grate enough zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity. Save the 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 zest; rub over chicken.
Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, 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.
