Lemon Chicken Breasts
1 whole chicken (weight is dependent on how many servings are required)
1 large lemon, cut into halves
sprig of rosemary
salt and pepper to taste
butter or olive oil, whichever you prefer
Heat oven to 350 degrees
Rub butter or oil over the skin of the chicken until it is completely coated.
Take a knife and gently separate the skin from the breast meat; slide lemon halves under the skin with the peel side up. This way the juice from the lemon will coat the breast
Season skin of chicken to your preference; place sprig of rosemary into the chicken.
Cover and place in oven for 30-45 minutes.
Remove cover and continue to roast until juices run clear, basting every 15-20 minutes, depending on size of the bird.