Lemon-Roasted Chicken with Rosemary

Ingredients

• (2 to 3 pound) whole chicken
• 1/2 lemons, divided
• tablespoon coarse sea salt
• 1/2 teaspoon freshly ground black pepper
• sprigsfresh rosemary

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place chicken, breast side down, in a roasting pan; squeeze juice from 1 ½ lemons over chicken.
3. Combine sea salt and black pepper in a small bowl; rub all over chicken.
4. Roll 2 lemons on a cutting board to soften a bit; pierce several times with a fork then place into chicken cavity.
5. Place the roasting pan in the preheated oven and reduce the oven temperature to 350 degrees F (175 degrees C); bake for 20 minutes.
6. Flip chicken using wooden spoons or tongs; continue baking until chicken is no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes.
7. An instant read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F (74 degrees C).
8. Rest chicken before serving for 10 minutes. Cut remaining 1 lemon into slices. Transfer chicken to a serving dish; garnish with lemon slices and rosemary sprigs. Pour juices from the roasting pan over chicken to make it super juicy.