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Roast Chicken with Rosemary
November 05, 2004

I made this twice in the past two weeks - it's astonishing how little work will yield such amazing results! After reading the reviews, I did the following: brined the chicken beforehand (you can find information on that under allrecipes advice), stuffed the cavity with an onion, some rosemary, several cloves of garlic, and two lemon halves (i reserved the juice to pour over the chicken). I put the chicken on top of a bed of veggies (potatoes, carrots, brussel sprouts), seasoned with salt, pepper, and the reserved lemon juice, and drizzled it with a little olive oil. I poured a little water into the pan, popped it in for 2.5 hours at 350 degrees. I made three at once yesterday night for guests - I literally had people standing over the carcasses to pick off microscopic pieces of chicken. Great recipe.

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