1 Corn fed free-range or organic chicken 4 to 6 lbs
1. Preheat the oven to 250- with fan, 325- without fan
2. Season the chicken inside and out with salt and pepper and lemon pepper salt. Place the garlic and rosemary, fresh lemon in the cavity. Set the chicken in oiled roasting pan and brush with oil.
3. Roast for 1 hour 15 minutes, basting occasionally and covering with oiled grease proof paper or foil if the breast is becoming too brown.
4. Remove from the oven at 160F and allow to rest for few minutes before carving.
Eat with warm vegetables, salad, your choice.