Categories: main - poultry
Ingredients
- one whole chicken
- 2 or 3 lemons
- dry white wine
- fresh rosemary
- salt
- pepper
- olive oil
Directions
-
THE NIGHT BEFORE:
-
Rinse and dry the bird inside and out
-
Place it in a large bowl or pot
-
Pour some olive oil over the whole thing (don’t be shy! it will be great for basting)
-
Make sure it’s well coated with the olive oil
-
If you have some good DRY white wine, pour in about 3/4 cup (optional)
-
Squeeze the juice of 1 1/2 lemons over the whole bird
-
Rub the cut face of the lemons over the skin of the bird
-
Coat inside and out GENEROUSLY with salt and black pepper
-
Put the cut lemons inside the bird
-
Sprinkle generously with fresh rosemary
-
Put the breast side down in the pot
-
Cover and refrigerate overnight
-
-
-
THE NEXT MORNING
-
Remove from frig 30 minutes before putting in the oven (keep it covered)
-
Preheat oven to 450
-
Place bird on rack
-
Baste with marinade
-
Place it in the oven
-
Roast for 30-60 mins until skin is starting to brown
-
-
-
Turn down heat to 300
-
Baste and return to oven
-
Continue basting every 30 minutes or so
-
The chicken is done when internal temp is minimum 170
-
Let it rest for 15 minutes before carving
-
-
-
(cooking time: allow about 30 mins per pound of bird)