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Whole chickens are great. They tend to be less expensive per pound than breasts and thighs. There are usually left-over’s for lunches the next day, and best of all you can use the carcass to make “liquid gold” or homemade chicken stock. Not one ounce of the bird goes to waste.

This is a fabulous, somewhat fancy, yet super quick dinner that you can put together in about 15 minutes. I have been wanting to use rosemary for quite a while now. We have a small little garden and the rosemary has been sitting there growing and growing, going unused. This was the perfect recipe to do so. My husband is VERY honest when it comes to my cooking (brutely honest at times) and tonight he raved about this chicken! Rosemary and lemon go so well together and when you use a free-range organic bird you are getting alot of nutrition out of this simple dish.


Ingredients:

1 whole chicken
2 tablespoons course sea salt
1 tablespoons black pepper
6 fresh rosemary sprigs
4 fresh garlic cloves
1/3 cup olive oil
2 tablespoons lemon juice
2 lemons, cut in half


Directions:

Add rosemary, garlic, lemon juice and olive oil in a blender or food processor and blend for a minute so you have a thick puree.

Gently pull back the skin of the chicken (both sides) and pour about 1/2 of the puree inside. Pour the rest of the puree over the top of the chicken.

Sprinkle course salt and pepper over top.

Stuff chicken with lemon half’s.

Cook 1 1/2 or 2 hours hours uncovered at 400 degrees.