Baked Rosemary Chicken

Baked Rosemary Chicken

4 pounds whole chicken
2 tablespoons olive oil, divided
1 tablespoon fresh lemon juice
1 tablespoon fresh rosemary, minced, or 1 teaspoon dried rosemary
1/4 teaspoon garlic salt

Preheat oven to 400 degrees.

In a small bowl, combine 1 tablespoon olive oil, lemon juice, rosemary and garlic salt.  Mix well.  Set aside.

Place the lemon that you juiced for the 1 tablespoon of lemon juice in the cavity of the chicken.  If you are using fresh rosemary, add a few sprigs to the cavity also.

 Place chicken in a roasting pan and rub 1 tablespoon olive oil over chicken.

Bake chicken for 1 hour.  Remove from oven.  Brush the rosemary mixture over chicken.

Bake an additional 15 minutes.

Have you ever purchased a roasted chicken from the grocery store, get it home, and have to scape the herbs off of the top of the chicken, because the herbs were burnt and bitter?  By brushing the rosemary mixture over the chicken and baking it for only 15 minutes, you add flavor to your chicken, and keep the herbs tasting fresh and delicious.

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