Roasted Rosemary Chicken

• 5 cloves garlic
• 2 Tbsp. fresh rosemary or 2 tsp. dried rosemary
• 2 Tbsp. olive or canola oil
• 2 Tbsp. lemon juice
• 1/4 tsp. pepper
• 1/8 tsp. salt
• 1 whole broiler-fryer chicken (2 1/2 to 3 1/2 lb.)

1. In a small saucepan, cook garlic cloves and rosemary in hot oil over low heat for 8 to 10 minutes or until garlic is soft (avoid burning).
2. Remove garlic with a slotted spoon and set aside.
3. Let oil mixture cool.
4. Stir lemon juice, pepper and salt into oil.
5. Wash the chicken thoroughly; pat dry with paper towels. Season body cavity with salt.
6. Twist wing tips under the back. Place chicken, breast side up, on a rack in a shallow roasting pan.
7. Cut five slits randomly in the chicken skin.
8. Insert the five cloves of garlic under the skin.
9. Brush chicken with some of the oil mixture.
10. Insert meat thermometer into the center of one of the inside thigh muscles.
11. Roast at 375u0b0 for 1 1/4 to 1 3/4 hours or until thermometer registers 180u0b0.

garlic, fresh rosemary, olive, lemon juice, pepper, salt, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270112 (may not work)