Every time I ask my kids what they would like for dinner, I always hear the same thing, "Roast chicken Mom"! So, in honor of my children's all-time favorite meal, I present you with the easiest roast chicken recipe the world will ever see.

Ingredients:

1 5 to 6 lb. roasting chicken (no fryers)
5 tablespoons extra virgin olive oil
3 lemons, sliced into quarters
3-4 stems fresh rosemary
Generous amount sea salt and freshly ground black pepper
trussing twine
aluminum foil

Directions:

Preheat oven to 425° F. Wash throughly defrosted chicken, discard giblets (if any in cavity) and pat dry with paper towels. Place chicken in large roasting pan or cast iron casserole dish. Generously salt and pepper.

Open cavity and insert all the lemon quarters except for two. Use the remaining lemons to squeeze fresh juice over chicken skin. You may discard used lemons or place in the cavity if there is room.

Next, slip your hand under the skin of the breast to loosen and make two small pockets. Gently place rosemary stems in pockets and then pat down skin so they are close to the breast meat. Truss chicken with twine.

Pour extra virgin olive oil onto a brush or into your hands and rub all over chicken skin, coating throughly. Salt and pepper again.

Place chicken in oven and roast uncovered for 20 minutes or until golden brown. Turn oven temperature down to 375°. Remove pan and tent chicken with aluminum foil. Return to oven and roast 50 to 60 minutes. Chicken is done when skin is pierced and juices run clear.

Before carving, be sure to remove chicken from pan and let rest on a carving board for an additional 10 minutes.