Rosemary Lemon Roast Chicken

3  lb.		Pounds Chicken
2		Garlic Clove,s minced
2  tablespoons		Rosemary, fresh minced
1		Medium Lemon
1/2  teaspoon		Dash Kosher Salt

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Rinse chicken; pat dry with paper towels. Combine garlic and rosemary. Rub
chicken inside and out with garlic mixture. Halve and juice lemon.
Sprinkle 2 tablespoons lemon juice over prepared chicken. Sprinkle chicken
with salt. Place the squeezed lemon halves in body cavity.
Skewer neck skin to back. Tie legs to tail; use 100% cotton string; twist
wing tips under back. Place chicken, breast side up, on rack in shallow
roasting pan. Insert meat thermometer in center of inside thigh muscle,
making sure bulb does not touch bone. Bake, uncovered, in a 375 degrees F
oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 185
degrees F and drumsticks move easily in their sockets, brushing
occasionally with drippings.
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