Tasty Planner - Recipe - Lemon Rosemary Split Chicken by Geoffson

Instructions

Pre-Heat oven to 375 degrees
Cut Chicken into two halves. Kitchen Shears
do a good job of this.
Rinse and dry chicken with paper towels.
Wash hands.
Strip the rosemary leaves from their wooden stalks.
Finely mince the leaves and place in a small bowl.
Add the olive oil and mix.
You are looking for a loose paste texture.
Split the lemon and pierce the flesh
so the lemon is quite juicy.
Rub the chicken all over with the lemon.
Work a finger under the skin of the chicken.
Loosen it so that you can work most of
the rosemary/oil mixture under the skin.
You can also drip some lemon juice
on the meat under the skin.
Rub the remainder of the rosemary-oil
mixture on top of the chicken skin.
Place chicken halves on a rack in a shallow pan.
Season the chicken with salt & pepper.
Place in the center of the oven and bake till done. Roughly 45 minutes.
Mashed potatoes and a salad make nice side dishes for this recipe.