MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: MEDITERRANEAN ROAST CHICKEN
  Categories: Poultry, Foreign
       Yield: 4 servings
  
       1    Roasting chicken, about 4 lb
       1 ts Dried rosemary, crushed
     1/2 ts Ground sage
     1/4 ts Freshly ground pepper
     1/4 ts Salt
     1/3 c  Fresh lemon juice
     1/4 c  Pure Italian olive oil
  
   Source: MAINPOUL.ZIP
   
   Wash chicken; pull of all fat that can be removed. Drain well. Place
   breast side up, on large piece of heavy duty aluminum foil in a
   baking dish or roasting pan. Combine rosemary, sage, salt and pepper.
   Season cavity of bird with half the mixture, saving the rest to
   season outside. Mix lemon juice and olive oil. Spoon 2 Tbsp inside
   cavity; pour remainder over bird. Sprinkle with remaining herb
   mixture. Bring foil edges together; fold over several times, closing
   tightly. Place in preheated 450 degree oven for 1 hour. Remove from
   oven; reduce heat to 375 degrees. Open foil wrapping; baste chicken
   with pan juices. Return to oven to brown to golden color and finish
   roasting, about 15 to 30 minutes. Test poultry for doneness. It
   should be well done. The flesh should be no longer pink, with an
   internal temperature of 185 degrees. A fork can be inserted with ease
   and juices will run clear at leg joint. Remove to platter for
   serving. Makes 4 to 6 servings.
  
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