To cook the Chicken:
Pre-heat oven to 350F.
Sprinkle salt and pepper generously over and inside the chicken.
Rub on the rosemary and massage chicken to infuse flavor.
Loosen skin on the chicken then stuff the thinly sliced lemons under the skin.
Drizzle olive oil over the chicken.
Place chicken on a roasting rack.
Place rack onto a tray then bake for 30-45 minutes or until fully cooked.
[Insert a paring knife between the thigh and drumstick; when the juice comes out clear, chicken is fully cooked.]
To make the Salad:
Heat butter in a saucepan over medium heat.
Stir in corn and onions and cook for 5 minutes.
For more instructions on this recipe, please watch the video below.