Nancy Young wrote:

> jmcquown wrote:
>
> > I roast a chicken that size in a roasting pan at 375F for about 2-1/2 to 3
> > hours. Brush the skin with melted butter and sprinkle all over with salt &
> > pepper. You might want to put a cut up lemon into the chicken cavity.
>
> I usually put an inordinate number of peeled garlic cloves in there,
> too. The meat turns out nicely flavored, but then, I'm a garlic
> fiend.

When I do a small chicken I cook it hot. 425 for 1 1/2 hours. I stick one
garlic clove and a quarter of a lemon inside the cavity after seasoning with salt
and pepper. I rub the outside with olive oil and season with more salt and
pepper. Then I stick it on a rack in a pan with about a cup of water in the
bottom. When the bird is done I take it out and tent it after removing the
garlic and lemon. Squeeze the remnants of the lemon and crush the roasted garlic
into the drippings along with a little flour to make gravy.