ROAST CHICKEN
4-5 LB ROAST CHICKEN
EVOO
4-5 CLOVES GARLIC
2-3 SPRIGS FRESH ROSEMARY
2 TBLS OF JAR ROSEMARY
2 LEMONS
SLICED
LG GRIND BLACK PEPPER
RINSE & CLEAN CHICKEN
DRY SKIN
TAKE LEMON SLICES AND INSERT UNDER SKIN BY BREAST
PLACE GARLIC CLOVES AND
ROSEMARY SPRIGS UNDER SKIN ALSO
PLACE WHATEVER LEFTOVER IN CAVITY
LIBERALLY COVER SKIN WITH EVOO
SPRINKE WITH LIBERAL AMOUNT OF BLACK PEPPER
PLACE ON RACK OR CHCKEN HOLDER
IN OVEN
375 DEGREES
2 HRS
OR UNTIL THIGH BONE CAN BE MOVED WITH NO PINK JUICE RUNNING
LET SIT FOR 15 MINUTES BEFORE CARVING SO JUICE CAN REMAIN IN MEAT - IT'LL BE EASIER TO CARVE
Gypsy Jane
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