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Roast Chicken with Lemon and Rosemary

chicken - other

3-1/2 lb chicken
1 tablespoon dried rosemary
1 lemon; halved
1/4 cup chicken stock

Pat chicken dry inside and out; sprinkle with rosemary inside and out. Place one half lemon inside cavity; squeeze juice from other half over chicken. Truss chicken and place on greased rack in roasting pan. Roast in 325 F oven, tipping pan to let juices run from cavity and basting chicken occasionally, for 2 hours or until juices run clear and meat thermometer inserted in thigh registers 185 F. Discard lemon. Transfer chicken to platter; skim off fat from pan juices. Add stock to pan and stir over medium heat to scrape up brown bits; strain and serve with chicken.

Contributor: Canadian Living Magazine (January, 1991)

Yield: 4 servings

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