Out of many recipes for roast or grilled chicken, this remains my all-time favorite. It's easy to prepare ahead of time, and the lemon juice gives the chicken a piquant, crispy taste that rivals that of any butter-basted bird. 1 whole lemon, halved 4 sprigs fresh rosemary.

2/3 c. freshly squeezed lemon juice
2 tbsp. olive oil
3 tbsp. crushed black peppercorns or coarsely ground pepper
4 tbsp. fresh, chopped rosemary or 2 tbsp. dried

Combine all ingredients for the marinade. Pour over the chicken and marinate in the refrigerator for at least 3 hours, or overnight.

Place the lemon halves and rosemary sprigs in the cavity of the chicken if a whole bird is used.

Roast chicken in a 425°F oven for 15 minutes per pound. Do not open oven or baste chicken during roasting. If chicken is to be grilled, grill for approximately 20 minutes, turning once. Legs and thighs should be grilled an additional 5 minutes or until meat is not pink.

Serves 4.