This recipe was discovered on the plastic wrapping of a Perdue chicken. It is excellent served with yummy rice, using the drippings as a sauce.
1 oven roaster chicken (5-7 lbs)
½ cup parsley
2 to 3 cloves garlic
1 Tbl. fresh rosemary or 1 tsp. dried
2 Tbl. olive oil
½ tsp. salt
¼ tsp. pepper
Rinse the chicken and pat dry. Remove zest from lemon. Cut lemon in half and place in the cavity of the roaster. Finely chop zest, parsley, garlic and rosemary. Combine with 1 Tbl. olive oil and half the salt and pepper. Separate the skin from the chicken and put mixture under the skin. Rub outside with the remaining oil and salt and pepper. Roast at 350 degrees for two to three hours.