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
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.
