Garlic and Rosemary Lemon-Roasted Chicken
This family-favorite recipe for garlic and rosemary roasted chicken cooks up juicy and tender every time.
Preheat the oven to 400 degrees F (200 degrees C).
Line a baking sheet with foil.
Roll the lemon and cut in half lengthwise.
Slice one half into quarters and set the other half aside for baking and basting.
Cut onion into 4 pieces; slice one piece and sprinkle on the prepared baking sheet.
Set remaining onion pieces aside.
Mix garlic salt sage turmeric basil rosemary and pepper together until well combined; divide evenly into 2 bowls.