Olive Oil Roasted Chicken with Lemon and Rosemary

one large whole chicken around 5-6 lbs.

1/2 cup Eureka Lemon Olive Oil

1/4 cup salted butter at room temperature

2-3 tbsp fresh rosemary

Salt and pepper (about 1/2 tsp each)

Preheat oven to 350 °F. Pat dry the chicken.

Combine the butter with the oil and rosemary until completely mixed. Rub onto the outside and inside of the entire chicken completely, until coated. Season with salt and pepper. Place into a large roaster on a baking rack. Roast chicken uncovered in the preheated oven until browned and the juices run clear, about 2 hours. The chicken is done when an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 165 ° F. Remove from oven and tent with foil, letting it rest for 10 minutes minimum. Remove, carve and serve.