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Roasting a whole chicken makes a wonderfully comforting dish for Sunday dinner. Leftovers make great chicken salad or soup.
1 whole chicken, about 5 pounds
1 tablespoon olive oil
2 teaspoons Lawry's® Lemon Pepper Seasoning
2 teaspoons Lawry's® Seasoned Salt
1 teaspoon McCormick® Rosemary Leaves , crushed
Preheat oven to 350°F. Place chicken on rack in foil-lined roasting pan. Brush with oil.
Mix lemon pepper seasoning, seasoned salt and rosemary in small bowl. Rub evenly over entire chicken.
Roast 1 1/4 to 1 1/2 hours until chicken is cooked through.
(Amount per serving)