Crisp rosemary roast chicken

Yield: 1 Servings

Measure Ingredient
1 \N 3 pound chicken; washed and dried, approx. weight
1 \N Lemon; quartered
2 \N Sprigs fresh rosemary; or 1 t. dried
\N \N Salt and pepper

Rub chicken with lemon quarters. Place lemon quarters in cavity along with 2 sprigs fresh rosemary or ½ t. dried rosemary. (Sprinkle remaining ½ teaspoon dried rosemary on chicken.) Season chicken with salt and pepper.

Truss bird by tying legs together and tying wings to body with kitchen twine. (I ignore this part....never can find the twine.) Place chicken, breast side down, in 2-quart oval or rectangular microwave-proof and oven-proof dish. Microwave on HIGH (100% power) for 10 minutes. Turn bird over. Continue cooking on HIGH until juices run clear when chicken is pierced in thickest part of leg and body 8 to 10 minutes more. Drain excess juices. Transfer dish to rack in top ⅓ of preheated 500F oven and bake 5 to 8 minutes to crisp skin. Check after 5 minutes to prevent burning. Let stand 5 to 10 mins. before serving. Note: Cooking times in microwave will vary by a few minutes depending on wattage of the microwave.

NOTES : It's almost embarrassing to receive compliments on something this easy and delicious.

Recipe by: LA Times Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rainbow225@... on Aug 16, 1997

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