Ingredients Jump to Instructions ↓

  1. 1 whole broiler/fryer chicken (3-1/2 pounds)

  2. 1-1/2 teaspoons salt-free lemon-pepper seasoning

  3. 1/2 teaspoon onion powder

  4. 1/2 teaspoon garlic powder

  5. 1/2 teaspoon seasoned salt

  6. 1/2 teaspoon dried thyme

  7. 1 medium lemon, halved

  8. 2 fresh rosemary sprigs

Instructions Jump to Ingredients ↑

  1. Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a meat thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving. Yield: 6 servings.


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