Roasted Lemon Chicken

Ingredients

• 
  1 (3 1/2) pound broiler-fryer chicken
  
• 
  1 1/2 teaspoons salt-free lemon-pepper seasoning
  
• 
  1/2 teaspoon onion powder
  
• 
  1/2 teaspoon garlic powder
  
• 
  1/2 teaspoon seasoned salt
  
• 
  1/2 teaspoon dried thyme
  
• 
  1 medium lemon, halved
  
• 
  2 fresh rosemary sprigs
  

Directions

1. 
   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.
   
   
2. 
   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 degrees F for 1 to 1-1/2 hours or
   until chicken juices run clear and a meat thermometer reads 180 degrees F
   (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.
   
   

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