Roasted Chicken

1. 1

   Preheat oven to 325.

2. 2

   Brush the bottom of an 8X11 glass baking dish with 1 tablespoon of the oil.

3. 3

   Rinse chicken thoroughly, inside and out, then pat dry with a paper towel.

4. 4

   Rub the chicken with remaining oil, salt and pepper, and place in baking dish, breast side up.

5. 5

   Run your fingers underneath the skin, and place 1/2 tablespoon of butter on each breast, and under the skin.

6. 6

   Chop onion into chunks, and slice lemon in half and then each half into fours.

7. 7

   Stuff half of the onions and lemons, all of the garlic, the remaining butter, and one sprig of rosemary into the cavity. Close the opening with the toothpics.

8. 8

   Tuck the wings back and under the chicken. Arrange the remaining onions, lemon, and rosemary in the pan surrounding the chicken.

9. 9

   Sprinkle the chicken with the chicken seasoning.

10. 10

    Bake for 30 minutes, per pound. Baste every 30 minutes.

No additional tips available.