1 whole chicken
2 large lemons
1 bunch fresh rosemary or dried leaves
olive oil
salt, pepper
Remove extra things from inside chicken (discard or use for something else); rinse chicken, drain and pat dry. Place chicken in large pan, breast side up and fold wings back and under.
Chunk the two lemons and place inside chicken cavity along with 2 sprigs fresh rosemary or 1 tsp. dried. Fasten legs and tail together (I used a toothpick). Sprinkle chicken with 2 T. fresh minced rosemary or 2 t. dried, 2 T. olive oil, 1 t. salt and 1/4 t. pepper.
Roast chicken in 350* oven for 1 hr. and 15 min., basting occasionally with pan drippings. When chicken turns golden, cover loosely with a tent of foil. You can add green beans around the bird at this point if you want. Roast 1 hr. longer, basting occasionally. I want to try this in the crockpot too.