Rosemary Roast Chicken
You could work all day and not come up with a better chicken dinner. It is incredibly simple and sumptuous. A perfectly browned roast chicken with no embellishment.
Rosemary Roast Chicken
1 (4lb) organic kosher chicken
2 tbs kosher salt
1 tbs olive oil
1 large clove garlic
1 tbs fresh lemon juice
2 tbs fresh rosemary leaves
Salt, pepper
Salt the thawed chicken for 30 minutes. Rinse lightly and pat dry.
Butterfly the chicken from the back removing the spine and the rib bones.
Season the underside with salt, pepper, olive oil, garlic, lemon juice and rosemary.
Flip and place on a foil lined baking tray.
Season the outside with olive oil, lemon juice, garlic, salt, pepper and rosemary. Bake at 325 for 1 and ½ hours. PERFECTION! ~ Glyn
All Good Gifts 
It is always so interesting to me how your reflections and words of wisdom come to me when I need them most. They have given me such peace. And funny, too, that I just prepared a roast chicken dinner (with oranges and thyme) as we are enjoying a family dinner this evening and all 6 of us are home! As you wrote, we need to take a more proactive approach towards making this happen on a regular basis. As usual, thanks for the reminder and push 🙂
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No help from the sous chef on this one, but I did help eat it, and it was delicious. Rudy the Schnoodle loved it, too!
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