Roasted Chicken With Rosemary Recipe

Ingredients

1 (3 pound) whole chicken, rinsed

salt and pepper to taste

1-2 small onion, quartered

lemon (optional)

1/4 cup chopped fresh rosemary

Roasting vegetables (carrots, potatoes, parsnips, etc.) and can of chicken stock

Preparation

Brine bird in saltwater for no less than one hour. Pat dry. Stuff cavity full with rosemary, kosher salt, garlic cloves, lemon halves and onion quarters. Rub outside with olive oil, sprinkle outside with rosemary, garlic, and fresh ground pepper. Place on rack and add quartered potatoes (skin on) and baby carrots to the bottom of pan with some salt, pepper, and can of chicken stock. Bake chicken at 350 degrees for about 2.5 hours.