1 whole Chicken
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. Sprinkle with salt and pepper and any other seasonings you prefer.

Take a knife and gently separate the skin from the breast meat;  Slide  lemon  halves  under  the  skin  with  the  peel side  up, one on each side.  This way the  juice from the lemon will release into the breasts. Place sprig of rosemary into the Chicken.

Cover and bake for 30-45 minutes. Remove cover and continue to roast until juices run clear, basting every 15-20 minutes.