Rosemary Lemon Roasted Chicken

Who doesn't love roasted chicken. It tastes great and makes a nice presentation and above all is simple to cook. Preheat the oven to 350 degrees F and finf yourself a shallow roasting pan.

1 Whole Chicken (rinse the cavities under cold water.
Olive Oil as needed
Kosher Salt and Freshly cracked black Pepper to taste
1 small Onion
8 Springs of fresh Rosemary cut into large chunks
Butter 1/2 Stick softened
1 Large Lemon cut into small pieces

Rub the outside of the bird with olive oil.
Then sprinkle with salt and pepper
Sprinkle the birds cavities with salt and pepper
Separate the breast skin loosening it carefully with your fingers trying not to tare it. Place the softened butter under the skin spreading it around the top of the breast meat as best you can.

Then fill the birds cavities with alternating onion and lemon and 6 sprig's of Rosemary
Then stuff the last two the sprigs of Rosemary into the opening (it looks pretty)
Place the bird into a roasting pan and roast for one hour and fifteen minutes. If the skin appears to be browning too much then cover with a layer of tin foil.
Remove the bird from the oven and the roasting pan. Let the bird rest for ten minute before slicing into it.

Enjoy!