Directions
1.Wash hands well with soap and warm water. Wash produce thoroughly and chop as directed.
3.Lightly coat a shallow roasting pan with cooking spray.
4.Combine rosemary, garlic and salt in a bowl.
5.Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks. Spread rosemary mixture evenly under skin.
6.Cut lemon in half and squeeze juice over the chicken. Place lemon halves inside body cavity.
7.Season with additional salt and black pepper, to taste. Place breast side up in pan.
8.Roast, basting twice with pan juices, for 60-90 minutes (depending on size of chicken), until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 181°F.
9.Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.