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Lemon Chicken

by Denise Mayoff (Abr)

Here's one that is easy and really tastes good!

Whole chicken (at least 3 pounds)
3 sprigs rosemary
2 lemons
Greek seasoning
2 TBSP butter, melted
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Preheat oven to 350. Clean out inside of chicken and discard innards!
Rinse and pat dry.
Sprinkle the cavity with salt.
Insert the rosemary sprigs in the cavity.
Roll one lemon on the counter till softened. Prick thoroughly with fork and insert into chicken cavity.
Cut the other lemon and squeeze juice into the melted butter. Rub onto outside of chicken and sprinkle to taste with Greek seasoning. Bake 25 minutes per pound.

When done, remove lemon and rosemary from chicken. Let cool a few minutes and carve. Great with buttered rice and a salad on the side!