MEDITERRANEAN ROAST CHICKEN
Yield: 4 servings
1 Roasting chicken,about 4 1/4 ts Freshly ground pepper
-lbs. 1/4 ts Salt
1 ts Dried rosemary,crushed 1/3 c Fresh lemon juice
1/2 ts Ground sage 1/4 c Pure Italian olive oil
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 Tbs 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.
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