Roasted Chicken

Yes, there are a million ways to roast a bird--here's mine.

1 chicken (really?)
1 lemon
1 onion
4 or so sprigs of rosemary
spice blend
olive oil
twine
2-3 cups of chicken broth
oven

Rinse the bird and pat dry.  Chop up the lemons and onions, and break the rosemary springs into 2" pieces.  Make a spice blend--I use kosher salt, black pepper, onion powder, garlic powder, and paprika.  Season the cavity of the bird, and stuff it with the lemon, onion, and rosemary.  Truss the bird (I have no idea how to do this correctly; I just tuck the wings in and do one wrap around the bird; and tie up the legs).  Rub generously with seasoning, then drizzle with olive oil.

Preheat the oven to 450.  Pour the broth into the roasting pan.  Roast the bird for about 30 minutes, or until nicely browned.  Reduce the temp to 350, and roast for about 2 hours, basting frequently.

Eat.