{ Exported from MasterCook Mac }
 
 Lemon Rosemary Roast Chicken
 
 Recipe By:
 
 Serving Size:   4
 Preparation Time:       2:00
 Categories:     Poultry Main Dishes
 
 
 Amount  Measure Ingredient      Preparation Method
 1               chicken, whole
 
 2               lemons
 
 3       teaspoons       dried rosemary  lightly crushed
                 salt and pepper to taste
 
 Preheat oven to 400°.
 
 Wash chicken & pat dry.  Place the chicken in a shallow baking pan.
 
 Season liberally with salt, pepper & rosemary; season the skin, under
 
 the breast skin & in the cavity.
 
 Wash lemons.  Heat briefly in the microwave; remove & roll several
 
 times on table top or counter.  This step will maximize the juice in
 
 the lemons.  With a toothpick or skewer,  pierce each lemon all over
 
 several dozen times.  Place both lemons in the cavity of the chicken.
 
 Place the chicken in the hot oven.  After first 15 minutes, reduce
 
 heat to 325.  Bake for
 an additional 1 1/2 hours.  During the last 30-45 minutes, baste
 
 chicken several times
 with lemony pan juices.
 
 
 Remove from oven.  Let stand for 10 minutes or so.  Remove lemons,
 
 carve & serve.
 
         ‹‹‹‹‹
 
 Notes:  Cooking with the skin on produces a very moist chicken.  If
 
 limiting fat intake is an issue, remove skin before eating.
 
 
 Serving Ideas:  Serve with Greek Spinach & Rice and steamed carrots.

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