Ingredients
1 whole broiler/fryer chicken (3-1/2 pounds)1-1/2 teaspoons salt-free lemon-pepper seasoning1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon seasoned salt1/2 teaspoon dried thyme1 medium lemon, halved2 fresh rosemary sprigs
Preparation
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.
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 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (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.
