Crispy Italian Chicken
Time needed
15 min
preparation
+
45 min
cooking
Serving Size / Yield
2 servings
Ingredients
- 1 3-lb. whole chicken
- 1/2 lemon
- 1 Tbs. chopped fresh rosemary
- 1/2 sm. onion
- 1 Tbs. olive oil
- 1 tsp. salt
- 1/4 tsp. pepper
Directions
Preheat oven to 425 degrees. Rinse chicken and pat dry from inside and out. Cut lemon into 8 thin slices, discarding end. Remove seeds. Scatter a few rosemary leaves over each lemon slice. With cavity of chicken facing you, slip your finger between the skin and meat of bird, gently separating up through thighs and breast without tearing the skin. Slip lemon slices under skin. Put onion in cavity. Cross bone ends of legs and tie together. Rub skin with olive oil, salt and pepper. Place chicken in small roasting pan. Roast 45-55 minutes, or until juices run clear with meatiest part of thigh is pierced.
