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Having many bald lemons in the refrigerator from making Limoncello (click on Limoncello if you don't know what it is), I originally created this recipe to use the bald lemons. Now, if you don't have bald lemons, just use lemons with the skins (as I have done in the below photos). 

This way of cooking produces the moistest chicken I've every tasted. My husband gave this a "10" rating. This is his best rating. He's my official taster when I create new recipes. When fully baked, this produces the most wonderful lemon chicken broth. You could make this into a gravy to serve over rice or mashed potatoes. I didn't do it this time, but will in the future.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic  Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

More great Poultry Recipes.
 

Preheat oven to 350 degrees F. Remove any bits of loose fat on the chicken; pat dry all over. Sprinkle the chicken generously inside and out with salt and pepper; rub in seasonings.

Cut lemons into halves (cut in quarters if the lemons are large). Place 4 halves (or quarters) of lemon in the cavity of the chicken, stuffing rosemary sprigs in also (be generous with the rosemary). Slice remaining lemon halves into thick slices (1/4-inch slices). Loosen skin on the chicken and stuff lemon slices and rosemary sprigs under the skin. Lightly oil the skin with olive oil.

Close up the opening with toothpicks or with trussing needle and string. Wrap chicken in aluminum foil and place onto rack of shallow baking pan.
 

Bake approximately 1 1/2 to 2 hours or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). The last 1/2 hour of cooking, open aluminum foil to let chicken brown.

This is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove from oven, remove aluminum foil, and transfer onto a serving plate. Let chicken stand 10 minutes to allow juices to set for easier carving. Skim and discard fat from pan juices. Serve chicken with roasted lemon wedges and pan juices.

Makes 4 servings.
 

Roasted Lemon Rosemary Chicken - Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Item	Amount	Fat Grams	Carbohydrate Grams	Calories
chicken, roasting, whole	4 pounds	24	0	1006
lemons	3 each	.6	16.2	51
olive	1 tablespoon	14	14	40
Recipe Totals		38.6	30.2	1097
Recipe makes 4 servings. Each Serving Totals - 9.6 Fat Grams, 7.5 carbohydrate grams, 274 calories