INGREDIENTS

INSTRUCTIONS

Preheat oven 10 450 F. Remove giblets and neck from chicken;
refrigerate for use another day. Rinse chicken with cold running  water
and drain well; pat dry with paper towels. Squeeze juice from  lemon
halves; set juice and lemon halves aside. Reserve 4 rosemary  sprigs;
chop enough remaining rosemary to equal 1 tablespoon. Place  lemon
halves and rosemary sprigs inside cavity of chicken. In cup,  mix
chopped rosemary with 1/4 teaspoon salt and 1/4 teaspoon pepper.  With
fingertips, gently separate skin from meat on chicken breast and
thighs. Rub rosemary mixture on meat under skin. Sprinkle outside of
chicken with remaining salt and pepper. With breast side up, lift
wings up toward neck, then fold wing tips under back of chicken so
wings stay in place. With string, tie legs together. Place chicken,
breast side up, on rack in small roasting pan (about 14" by 10").
Roast chicken about 1 hour. Chicken is done when temperature on meat
ther- mometer reaches 1750 to 180 degrees F. and juices run clear  when
thickest part of thigh is pierced with tip of knife. 5. Place  chicken
on warm platter; let stand 10 minutes to set juices for  easier
carving. 6. Meanwhile, remove rack from roasting pan. Skim and  discard
fat from drippings in pan. Add chicken broth to pan  drippings; heat to
boiling over medium heat, stirring to loosen brown  bits. Serve chicken
with pan juice mixture.  Each serving without skin: About 280 calories,
42 g protein, 1 g  carbohydrate, 11 g total fat (3 g saturated), 129 mg
cholesterol, 570  mg sodium.  Notes: Scented with lemon juice and fresh
rosemary, this simple dish  is a good choice for beginners.  Recipe by:
Good Housekeeping, April 1997  Posted to recipelu-digest Volume 01
Number 447 by RecipeLu  <recipelu@geocities.com> on Jan 04, 1998

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