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