Ingredients

1 Whole chicken

1 Meyer lemon

2 (or more) Sprigs of fresh rosemary

3 Pats of butter

Salt and pepper to taste

Preparation

  1. Preheat oven to 425

  2. Clean out chicken cavity

  3. Put half of rosemary in cavity

  4. Cut lemon in half and place in cavity with flat part out (you can squeeze a little on top for extra lemony flavor)

  5. Put the other half of rosemary in cavity

  6. Line pats of butter on back of chicken

  7. Add salt and pepper over butter on chicken’s back

  8. Roast at 425 for 15 minutes

  9. Reduce heat to 410 and roast for an hour