- 3-4 lbs. Amish Whole Chicken
- 2 tsp Sea Salt
- 1 tsp Pink Peppercorns
- 2 Tbs. Minced fresh Rosemary
- 1 ct. Lemon
- 2 Tbs. Olive Oil
Preheat the oven to 425 degrees. Place the whole chicken on a cutting board and blot it dry with a paper towel. Rub the entire chicken with the olive oil and rosemary; season it well with the salt and cracked peppercorns.
Place the chicken on a baking sheet that is equipped with a wire rack and make sure the breasts are facing up. With a 10-12-inch piece of twine, truss the two legs together so that the ankles are touching. Next, tuck the tips the of the chicken’s wings behind the shoulder blades. This will protect them from burning.
Place the chicken in the oven on the middle rack and roast at 425 for 35 minutes. Turn the chicken so that the opposite end is facing the door half way through the cooking. Baste the chicken with some of the drippings on the bottom of the pan. Lower the oven to 350 degrees and continue to cook for 45- 60 minutes.
Stick a thermometer in the thickest part of the thigh and make sure it reads 165 degrees. Remove the chicken from the counter and let is rest before carving. Squeeze the lemon over the chicken and baste a few more times before carving. Serve and Enjoy.
Prep time: 20 minutes
Total time: 90 minutes