INGREDIENTS

INSTRUCTIONS

Thinly slice 1 onion. Strip the needles from the rosemary, and finely chop;
reserve the sprigs. Grate the zest from 1 lemon. In a small glass or
ceramic bowl, combine the sliced onion, chopped rosemary leaves, lemon
zest, vinegar, mustard, juice from the zested lemon, salt, and pepper. Mix
well, and set mixture aside.
Cut the remaining onion and lemon in half crosswise. Pierce each end with a
small, sharp knife. Insert the reserved rosemary sprigs, like skewers,
through the holes in the onion and lemon halves. Rub the mustard mixture
over the outside of the chicken and inside the cavities. Insert a rosemary
"skewer" in the cavity. Put the chicken in a shallow pan, cover, and
refrigerate for at least 2 hours or overnight.
Prepare a charcoal or gas grill, arranging the coals for indirect cooking.
Lightly coat the grilling rack with cooking spray. The coals should be
moderately-hot. Remove the chicken from the shallow pan, and place over the
cooler part of the grill. Cover with aluminum foil, and roast until the
juices run clear when the thigh is pierced with a fork and an instant-read
thermometer registers 180 degrees when inserted into thickest part of
thigh, 1 hour 30 minutes to 1 hour 45 minutes; turn 3 or 4 times during
grilling. Add fresh coals to the fire as necessary to maintain a moderate
heat. If using a gas grill, adjust the far burner to medium.
Let the chicken sit 10 minutes. Remove the onion and lemon from cavity.
Carve; serve.
Serves 3 to 4.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 45 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g
Protein; 11g Carbohydrate; 0mg Cholesterol; 839mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Leon and Evan Lobel
Converted by MM_Buster v2.0n.

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