Nothing warms and brightens my kitchen more than the scent and sound of a lemony, herb infused chicken roasting away in my oven. I'm going to start first by taking my thawed 4 pound roaster, drying it thoroughly (very important) and rubbing it inside and out with a combination of:
Zest of one Lemon (save the zested lemon, we'll use later)
Fresh Chopped Rosemary
I'm even going to tuck some of this under the skin, between the breast meat and skin.
That's it for now. I place my little bird on a cookie sheet and put it in the downstairs refrigerator UNCOVERED.