Lemon Roasted Whole Chicken
serves 4

Lemon Roasted Chicken

This Lemon Roasted Chicken recipe roasts the chicken with the lemon and rosemary inside the chicken cavity. This creates a nice lemony flavor with just a hint of rosemary. 

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1 whole chicken
1/2 lemon
1 rosemary sprig
2 tablespoons butter

1. Pre-heat the oven to 350 degrees.
   
2. Remove the chicken giblets, liver, and neck. Rinse and dry the chicken, place the chicken breast side up on a rack in a roasting pan.
3. Using a boning knife, loosen the skin over the chicken breast, but do not remove the skin.
4. Cut the butter into cubes. Place about 1/2 tablespoon of the butter between the chicken breast and the loosened skin. 
5. Place the remaining butter inside the chicken cavity.
6. Cut the lemon into wedges. Squeeze 3 of the lemon wedges over the chicken breast. 
7. Place all of the lemon wedges (including squeezed lemons) into the chicken cavity.
8. Place the rosemary sprig inside the cavity of the chicken.
9. Roast chicken for about 1 to 1-1/2 hours. (It depends on the size of the chicken.) A meat thermometer placed in chicken thigh should read 180 degrees.
10. Remove the chicken when done, remove rack from pan, and place the chicken breast side down in the pan juices. Cover with foil and let sit 10-15 minutes before carving.

Nutrition information based on 4 ounce serving:
Calories 178g, Fat 7.2g, Cholesterol 81.3g, Sodium 74.9g
Carbohydrates 1.4g, Fiber 0.6g, Sugars 0g, Protein 26.4g