Brining: Four hours before roasting the chicken, consider brining it in 1/8 cup sea salt, and 1/16 cup sugar, and then cover the bird with water. Refrigerate. This tenderizes the chicken in a similar way that brining tenderizes turkey or pork loin, for example.

Remove chicken from brine, wipe dry to remove excess salt, and marinate as follows:

• Combine above ingredients using a mortor and pestal. Set aside.
• Rub roasting chicken generously inside and out with olive oil.
• Rub with above mixture, with slightly more on legs and thighs than on breast.

In cavity of chicken, add both lemons and six or seven rosemary sprigs.

Roast chicken in 350 degree oven until juices run clear and chicken is nicely brown, about 45 - 60 minutes. Use instant read thermometer to check internal temperature of thigh: 175 degrees..