Lemon Pepper Roasted Chicken

Makes 6-8 servings

1 (5-to 6-pound) Gerber Whole Chicken

1 whole lemon, halved

1/4 onion

2 sprigs fresh rosemary

2 tablespoons lemon pepper seasoning

1/2 pound Dutch potatoes, halved

Olive oil

Arugula or mixed greens, for serving

Preheat the oven to 375° F.

Rinse the chicken, remove the giblets from the cavity and pat dry with a paper towel. Place chicken in a cast-iron skillet. Place half of a lemon, onion and 1 sprig rosemary into the cavity. Tie the legs together with butcher's twine. Rub chicken generously with lemon pepper seasoning. If desired, place remaining lemon half and potatoes around the chicken. Drizzle chicken and potatoes with olive oil and place remaining sprig of rosemary on top of the breast.

Place skillet into the hot oven and roast for 1 hour 40 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165° F.

Allow the chicken to rest 10 to 15 minutes before carving. Garnish with arugula or mixed greens.