- 5-7 lb roasting chicken
- Rosemary Extra Virgin Olive Oil
- 1 lemon
- 1 orange
- Salt And Pepper
Preheat oven to 450*.
Remove chicken from wrapping rinse and pat dry. Separate the skin from the meat so you can massage the salt, pepper and Rosemary Extra Virgin Olive Oil under the skin. Also massage a little on top of the skin. Stuff the cavity with the cut up lemon and orange.
For a little extra rosemary add a sprig or two in the cavity, but the oil give plenty of flavors.
Cook the chicken for 10-15 minutes at 450*. Then lower to 375* and cook for 20 minutes per pound minus the first 10-15 at 450*. Allow to rest for 10-15 minutes under a tin foil tent, then serve.
You can serve with roasted veggies with the Rosemary Extra Virgin Oil (or the Roasted Garlic Extra Virgin Olive Oil).