Roasted Chicken with Lemon and Rosemary

Reprinted with permission from atcoblueflamekitchen.com/recipes

Ingredients

Instructions

1. Sprinkle cavity of chicken with rosemary and 1/4 tsp (1 ml) of each salt and pepper. Stuff cavity with onion wedges and lemon peels.
2. Place chicken, breast side up, on a rack in a shallow roasting pan. Brush chicken  with oil.
3. Drizzle lemon juice over chicken. Sprinkle with 1/4 teaspoon (1 ml) of each salt and pepper.

Roast at 425°F (220°C) for 60-70 minutes or until a meat thermometer inserted into chicken register 180°F (82°C). Transfer chicken to a platter and cover with foil. Let stand for 10 minutes before carving.