Slow-Roasted Chicken

         Yield: 1 Servings
Categories: Fall, Chicken

1 Whole; (5- to 6-pound) -chicken 1 Lemon; halved 1 Fresh rosemary sprigs; up to -2 1/2 ts Salt 1/2 ts Pepper Trim excess fat from chicken, and place, breast side up, on a rack in a broiler pan. Squeeze juice of 1 lemon half over chicken and remaining lemon half into chicken cavity. Place lemon halves and rosemary in cavity. Sprinkle chicken with salt and pepper. Bake at 250? for 4 hours. Makes 6 to 8 servings. Rules for Roasting ?Roasting chicken at a high temperature (450?) for a short time, then lowering the temperature for the remaining cooking time seals in the juices and keeps the chicken moist and tender. ?While you can also roast a broiler-fryer with good results, chickens specifically for roasting are labeled "roasting broilers." These birds generally weigh more and are meatier and more succulent. If you are roasting a broiler-fryer (which normally weighs approximately 3 pounds), decrease baking time by about 45 minutes. ?Let roasted chicken stand for 10 minutes after removing it from the oven. This standing time "sets" the juices and makes for a more flavorful bird. ?Roast chicken on a rack in a broiler pan so fat can drip off and away from the bird. Recipe by: Southern Living