This golden brown chicken is perfect for Sunday lunch served with roasted potatoes, and sautéed vegetables.


• 1 (4-5 Pound) Roasted Chicken, Divided into Four Categories

• 5 tablespoons freshly squeezed lemon juice

• 2 Springs of New Rosemary

• 4 Large cloves of garlic, peeled and cut in half

• Salt & Pepper

• 1/4 cup of olive oil


• Baby Potatoes With Left Skin, Half Divided