| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Poultry, Foreign | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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