Roasted Lemon Chicken

• 1 whole broiler/fryer chicken (3-1/2 pounds)
• 1-1/2 teaspoons salt-free lemon-pepper seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon dried thyme
• 1 medium lemon, halved
• 2 fresh rosemary sprigs

1. Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string.
2. Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375u0b0 for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180u0b0 (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.

chicken, salt, onion powder, garlic, salt, thyme, lemon, rosemary sprigs

Taken from www.tasteofhome.com/recipes/roasted-lemon-chicken/ (may not work)