4 cloves garlic, crushed
1 (4-5 lb.) roasting chicken
4-5 sprigs fresh rosemary
1 lemon, halved

Rub the garlic cloves over the outside of bird. Rub the fresh rosemary all over the outside of the bird. Slip 1 clove of garlic and 1 rosemary sprig between the skin and meat of EACH breast. Place remaining garlic and rosemary into the cavity. Squeeze 1/2 lemon over the outside of bird. Squeeze other 1/2 into cavity and place in cavity. Roast uncovered in a preheated 400 degree oven for 1 to 1 1/2 hours. Baste twice with juices. Carve and serve.