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     Title: Sunday's Best Chicken
Categories: Poultry, Citrus, Herbs
     Yield: 10 Servings

     3 md Lemons
     2    Fresh rosemary sprigs
     6 lb Roasting chicken
     1 tb Olive oil
     2 tb Fresh rosemary; minced
     1 tb Coarse ground pepper
 1 1/2 ts Salt

 Finely grate enough zest from the lemons to measure 2 tb; set
 aside. Coarsely chop 2 lemons; place chopped lemons and rosemary
 sprigs inside the chicken cavity; tie legs together with kitchen
 string if desired. Save the remaining lemon for another use.

 Place chicken on a rack in a shallow roasting pan; brush with oil.
 Combine the minced rosemary, pepper, salt, and lemon zest; rub over
 chicken.

 Bake, uncovered, @ 350 F/175 C, basting occasionally with
 drippings, 2 to 2-1/2 hours. (Cover loosely with foil if chicken
 browns too quickly.)

 Let stand for 15 minutes before carving. Discard lemons and
 rosemary sprigs.

 Recipe by Amy Jenkins, Mesa, Arizona

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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