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Roast Chicken with Rosemary
Reviews:
November 03, 2002

This is a really valuable recipe. I've made variations of this many times, sometimes using tarragon or thyme instead of rosemary. No matter what herb I decide to use, the technique of this recipe ensures perfect results every time. Stuffing the cavity is the key - in addition to a quartered onion, as many slices of lemon as you can fit in make all the difference between a pretty good roast chicken and one that is moist, tender, flavourful and covered in a crisp, golden skin.

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