Rosemary Roasted Chicken

Ingredients

• one 3 to 3 1/2 lb chicken, rinsed and giblets removed

• 6 sprigs fresh rosemary

• 1-2 tablespoons extra virgin olive oil

• salt an pepper to taste

Directions

Preheat oven to 400 degrees. Pull out fat from inside of chicken and place the chicken in a roasting pan. Pour oil over chicken and season with your salt and pepper. Stuff the half of the rosemary sprigs inside of the chicken and add the other half to the pan tucked under the chicken. Roast chicken uncovered, basting once or twice, until juices run clear when the thickest part of the thigh is pierced.

Remove cooked rosemary from chicken and from the pan. Let the chicken rest for approximately 15 minutes before carving. When serving you may sprinkle with fresh rosemary and drizzle individual portions with juices from cooking.