I always find that roasting whole chickens is one of the simplest, and tastiest, recipes you can create for a family meal.  This latest whole chicken recipe that I made reminded me of summer – the lemon and rosemary.  To create more of a summer recipe, try cooking this chicken rotisserie style on the barbecue.

Ingredients:

• 1 bunch fresh rosmary
• 4 cloves Garlic
• 4lb Chicken
• 1 small onion, quartered
• Half Lemon
• 1/2 tsp Salt
• 1/2
• tsp pepper
• 1/4 cup Lemon Juice
• 1/4 cup Extra-Virgin Olive Oil

Directions:

1. Finely chop 2 Tsp of the Rosmary and 1 garlic clove; mixed together and set aside
2. Remove neck and giblets from chicken; pat chicken dry and out.  Place onion, lemon and remaining rosemary and garlic in cavity; sprinkle cavity with pinch of salt and pepper.  Tie legs with string; tuck wings under back.
3. Stir together lemon juice, oil, chopped rosemary mixture and remaining salt and pepper; brush over chicken.
4. Bake the chicken at 425 degrees for one hour
5. Brush chicken with remaining lemon mixture; close lid and grill until meat thermometer inserted in thickest part of thigh registers 185.  Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.

Related posts:

1. Lime Agave Roasted Chicken
2. Butter Chicken
3. Southwest Chipotle Chicken