11/21/2001
Lemon Rosemary Chicken
From http://www.geocities.com/NapaValley/4079/Poultry/lemrosechicken.htm

1 (4-pound) whole roasting chicken 
Salt and pepper 
3 medium-sized thin-skinned lemons, washed well and dried. 
A bunch of fresh rosemary sprigs 
Olive oil 

Preheat oven to 350 degrees.

Thoroughly wash the chicken inside and out in cold water.  Remove any bits of loose fat; pat dry all over. Sprinkle the chicken generously inside and out with salt and pepper (george: use montreal or lemon pepper); rub in seasonings. 

Cut lemons into halves. Place 4 halves in the cavity of the chicken, stuffing rosemary sprigs in also (be generous with the rosemary).  Seal the openings with toothpicks. 

Slice remaining lemon halves into thick slices (1/4-inch slices). Loosen skin on the chicken and stuff lemon slices and rosemary sprigs under the skin. Lightly oil the skin with olive oil. 

Wrap chicken in aluminum foil and place onto rack of shallow baking pan. Bake approximately 1 1/2 to 2 hours or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). The last 1/2 hour of cooking, open aluminum foil to 	let chicken brown.  (GEORGE NOTE - TRY OPENING IT ONE HOUR BEFORE)

Remove from oven, remove aluminum foil, and transfer onto a serving plate. Serve immediately. 

Makes 4 servings.