I've made chicken this way lots this past year, and I thought I'd show you how I spend just a few minutes in the kitchen, and then end up with a great main dish. I call it, "Fast and Easy" because, well, it's fast and easy. Not due to the chicken being of loose morals. Not that any chicken really cares about that. We have chickens, and believe me, the only morals they have are loose. But enough of that. I get my trusty hand pruners and go out to my rosemary plant, and whack off 2 or 3 pieces of rosemary.
This is the beginning of the season, and you can tell by the somewhat overgrown nature of our plant that I haven't been doing much cooking recently with rosemary. That will change as the nice weather continues. In fact, we had used so much last year, that hubby planted two more bushes. Yippy! So, wash the sprigs off really well, and let them dry a little. Wash the chicken, take out all the innards, and then salt and pepper it. Put the chicken in a roasting pan, and then poke the rosemary in the cavity. Bake, covered, for about 1 1/2 hour, at 350. Depending on how big the chicken is, it might not take that long.
This is the chicken ready to go into the oven. Unfortunately, after it was done, I hesitated for a matter of moments, and there was nothing left but a carcass. Sorry. But it was awesome.