Sunday’S Best Chicken

1. 1

   Finely grate the zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity. Save remaining lemon for another use.

2. 2

   Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon zest; rub over chicken.

3. 3

   Bake, uncovered, at 350u00b0 for 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170u00b0-175u00b0, basting occasionally with drippings. (Cover loosely with foil if chicken browns too quickly.)

4. 4

   Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.