roast lemon and rosemary chicken with orzo and a heart of palm salad

lemon and rosemary roast chicken

1 whole chicken  3 lbs
one lemon half cut in very thin slices pits removed other half whole
1 tablespoon fresh rosemary diced fine
1/2 small onion
1 tablespoon olive oil
1 teaspoon salt 1/4 teaspoon pepper

preheat oven to 425 degrees
rinse and pat chicken dry inside and out  cut half  the lemon into very thin slices  about 8 scatter some of the rosemary leaves on the lemon

with the cavity of the chicken towards you slip your fingers between the skin and meat of the bird  separating up through the thighs and breast without tearing the skin  slip  the lemon slices under the skin put the onion and the other lemon half in the cavity  crossbone ends of the legs and tie with string rub the skin of the chicken with the olive oil and salt and pepper
place chicken on a rack in a small roasting pan roast for 55 to 60 minutes or until juices run clear

do the orzo according to package directions drain add a dollop of butter a 1/4 cup  of milk and 1/4 cup grated parmesan cheese  stir in till heated through

for the salad i did a jar of hearts of palm sliced  green olives sliced black olives sliced roasted red pepper diced d red onion   vinaigrette  3 parts olive oil to one part  champagne vinegar  1/4 teas dry oregano1/4 teas dried basil salt and pepper to taste and honey to desired sweetness  shake to combine  let marinate for a few hours