Lemon Rosemary Chicken

1 whole chicken
1 lemon
1 pkg fresh rosemary
salt & pepper
olive oil

1) Wash your lemon and then slice about 4 very thin slices, set aside.

2) Pull rosemary leaves from the branch and mince them with your butcher knife. Mix with a couple teaspoons of salt and a teaspoon of pepper in a bowl. Set aside.

3) Wash your chicken and place in baking dish. Use your fingers to slowly separate the skin on the breast from the mean. You need to slowly work your fingers in and gently raise the skin but don't tear it.

4) Rub the chicken under the skin and on top of the skin with just a small amount of olive oil.

5) Grab some of your rosemary seasoning and rub it on the chicken meat under the skin. Really make sure you coat your meat well, it'll season the meat as it cooks. I also use some of this rosemary salt seasoning on the outside. Just use it the same as you would a dry rub and coat the outside of the chicken.

6) Take your thinly sliced lemons and place them under the skin, against the chicken.

7) Add about an inch of water in the bottom of your pan and the slices of lemon that are left. Bake covered on 350 degrees for 1 1/2 to 2 hours, remove cover and let skin brown for another 15 minutes or so.

Serve with hashrown potato casserole or a sweet potato! It's my favorite chicken recipee.