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Volume III
June 8, 2012

Weekly Home / Recipe Center

Roasted Chicken with Rosemary

Serves 4


1 chicken (3 1/2 to 4 pounds)
2 cloves garlic, halved
4 tablespoons olive oil
salt and freshly ground black pepper
2 or 3 sprigs fresh rosemary
1 lemon, halved

1 Place a rack in the center of the oven. Preheat the oven to 350°F. Oil a roasting pan large enough to hold the chicken.

2 Rinse the chicken well and pat it dry. Rub the skin all over with the garlic. Brush with oil and sprinkle inside and out with salt and pepper. Tuck the garlic and rosemary inside the chicken. Squeeze the lemon juice over the chicken. Place the lemon halves inside the chicken cavity. Tie the legs together with kitchen string. Place the chicken breast-side down in the pan.

3 Roast the chicken 30 minutes. Baste the chicken with the accumulated juices. Continue to roast 20 minutes more. Carefully turn the chicken breast-side up and roast, basting occasionally, 30 minutes. The chicken is done when the juices run clear when the thigh is pierced and the temperature in the thickest part of the thigh is 170°F on an instant-read thermometer. If the chicken is not browned enough, turn the heat to 450°F for the last 15 minutes of cooking.

4 Transfer the chicken to a platter. Cover loosely with foil and keep warm for 10 minutes before carving. Serve hot or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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