Garlic Rosemary Roast Chicken

Another good use of rosemary, after cornmeal rosemary cake, if you have too much at home.

Plus, the oven does all but 10 minutes of the work.

(serves 4, 1 whole chicken)
Ingredients:
1 2-lb whole chicken (giblets and neck removed)
1 tbsp olive or vegetable oil
5 tbsp finely chopped fresh rosemary
8 cloves garlic, minced
1 tsp salt
2 tsp unsalted butter, soften
Kitchen twine
Salt and pepper to taste
1 lemon

Directions:
Heat oven to 400F. Lightly coat a roasting pan with oil.

Combine rosemary, garlic, salt and butter in a bowl.

Starting at the neck cavity, gently loose skin from breasts and drumsticks. Spread rosemary mixture evenly under skin.

Tuck wing tips under back of chicken, tie ends of drumsticks together with twine.

Season with additional salt and pepper to taste.

Place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh reads 175F, about 1 3/4 hrs.

Let stand 10 mins before carving. Squeeze lemon juice on top and serve.