Serves: 4
Total Calories: 93
1 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a roasting pan just large enough to hold the chicken.
2 Rinse the chicken and pat dry. Tuck the wing tips behind the back. Sprinkle inside and out with salt and pepper. Place the lemon half, butter, anchovies, and nutmeg inside the cavity. Place the chicken in the pan breast-side down.
3 Roast the chicken 20 minutes. Carefully turn the chicken breast-side up and roast 20 minutes more. Pour the Marsala over the chicken. Roast 20 to 30 minutes more, basting 2 or 3 times with the pan juices. 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.
4 Transfer the chicken to a platter. Cover loosely with foil and keep warm for 10 minutes before carving. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roasted Chicken with Marsala and Anchovies recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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