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Lemon Roasted Chicken
3 1/2 - 4 pound
whole roaster chicken
2 lemons
Fresh rosemary sprigs
Heat oven to 375 degrees. Rinse chicken well; pat with
paper towels inside and out. Place bird breast side up on
rack in foil-lined roasting pan. Turn wing tips under back
of chicken. Poke a whole lemon all over with a fork to free
the juice. Insert it into cavity of chicken with a few
sprigs of rosemary. Squeeze juice of ½ lemon over bird.
Toast, uncovered, for 1 1/4 -1 1/2 hours or until juices run
clear when chicken thigh is pierced. Season as desired;
garnish with lemon slices and rosemary sprigs. Serve. Makes
4-5 servings.
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