Remove all innards, gizards and neck. Run in cold water.
Place in medium sized oven pan face up (with the breasts up)
Place fresh rosemary and butter under the skin over the breasts.
Cut two lemons in half. Squeeze lemons over the chicken.
Place two of the halves in the bottom of the pan. Place another in the open cavity of the chicken along with a piece of rosemary.
Pour olive oil over the chicken and shake over some Greek seasoning.
Rub the oil and seasoning evenly over the bird.
Tie the legs with a little strip of aluminum foil.
Place the final lemon half between the legs.
Place chicken broth or water in bottom of pan. (about 1/4 of an inch)
Place in oven for one hour to one hour and twenty minutes depending on strength of oven ... check temperature of chicken (165 degrees is cooked).
Plate and enjoy!
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