Lemon Chicken

Ingredients

• 1 (3 pound) whole chicken (you can use breasts w/bones too)
  
• 2 lemons
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried sage (you can substitute marjoram)
  
• 2 tablespoons olive oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut 1 lemon in half. Stuff the cavity of the bird with half a lemon and rub the skin with the olive oil. Then cover the opening of the bird with the other lemon half. (Note: if you use breasts, slice one lemon and place the slices under each breast) Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage (I like to rub it in the skin).
3. Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

If you want really juicy flavorful chicken try this....

1 hour to 5 hrs prior to cooking. Soak chicken in a brine. 1/2 cup kosher salt dissolved in warm water (2 quarts). Then put in fridge. Rinse w/ cold water and pat dry. If you have time return bird to the fridge and let it air dry for 1 hour or overnight before roasting.