ROASTED CHICKEN WITH LEMON AND ROSEMARY

Ingredients

• 1 broiler chicken (3 lb/1.5 kg)
• 1 tbsp rosemary, crumbled
• Salt and freshly ground pepper
• 1 medium onion, cut into wedges
• 4 strips lemon peel (1x2 inch)
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice

Directions

1. Sprinkle cavity of chicken with rosemary and 1/4 tsp each salt and pepper.
2. Stuff cavity with onion wedges and lemon peel.
3. Place chicken, breast side up, on a rack in a shallow roasting pan. Brush chicken with oil. Drizzle lemon juice over chicken. Sprinkle with 1/4 tsp (1 mL) each salt and pepper.
4. Roast at 425ºF for 60 - 70 minutes or until a meat thermometer inserted into chicken registers 180ºF.
5. Transfer chicken to a platter and cover with foil. Let stand for 10 minutes before carving.