Rosemary Roast Chicken

Instructions

1. Preheat the oven to 375F and remove butter from the fridge to soften.
2. Remove chicken from package, remove giblet bag from chicken cavity, rinse well, and pat dry.
3. Place chicken in a shallow baking dish with legs under.
4. Slice lemon in half and shove the halves and half of the rosemary into the chicken cavity.
5. Rub softened butter over chicken skin.
6. Chop the remaining rosemary. Sprinkle chicken generously with half of the sea salt, pepper, and rosemary.
7. Bake for 30 minutes, then using tongs and/or potholders, gently flip the chicken so that the legs are up.
8. Sprinkle the flip side of the chicken with the rest of the rosemary and the remaining salt and pepper, and bake for an additional 20 minutes per pound.
9. The chicken is done when a meat thermometer inserted into the leg or inner thigh (avoiding the bone) reads 165F and the skin is nicely browned and crisp.