Preheat oven to 425 degrees
1 organic chicken, about 3.5-4 lbs
1 1/2 lemons, halved (so 3 halves)
1 tsp salt
1 tsp ground black pepper
1 tsp dried rosemary or fresh
drizzle of olive oil
5 medium sized potatoes washed and quartered
In a deep casserole dish, place the chicken.
Take the 3 halves of lemon and insert into the chicken’s cavity.
Drizzle the outside of the bird with olive oil and sprinkle with rosemary, salt and pepper.
Surround the bird with the potatoes and drizzle them with olive oil
Bake covered for 1 hour and 15 minutes.
Remove cover and bake for another 15-20 minutes until the skin is golden brown.
Remove and serve immediately.