Perfect Roast Chicken

Perfect Roast Chicken

Serves four

• 1 whole chicken, approximately 4 lbs.
• 1 lemon
• 3 or 4 sprigs of fresh rosemary*
• olive oil
• salt and pepper

Tuck wings under back. Pull out any excess fat from the body cavity. Freeze the neck bone, heart, and gizzard for stock. Soak the chicken if you wish or rinse under cold water and pat dry inside and out.
Preheat the oven to 375 degrees.
Wash the lemon and dry. Poke it with a fork to break the skin about 10 times. Wash the herbs and dry. Place lemon and herbs in body cavity. Rub the entire outside of the bird with a small amount of olive oil, salt and pepper it generously inside and out. Tie the legs together with kitchen twine and place in a roasting pan with a rack. Place in oven, uncovered, and roast undisturbed for one and one-half hours. Drain the liquid from the cavity into the bottom of the roast pan and continue roasting until thoroughly cooked, approximately an additional 15-20 minutes. Test for doneness by making a cut between the thigh and body and pressing lightly. The juice should run clear, not pink tinged.
Remove from oven and let rest 5 minutes before carving.
*If you are not fond of rosemary you may substitute any number of fresh herbs such as sage or tarragon. Whatever you use will permeate the chicken meat along with the lemon.