Title: Crisp Rosemary Roast Chicken
Categories: Chicken Blank
Yield: 1 Servings

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

Rub chicken with lemon quarters. Place lemon quarters in cavity along with 2 sprigs fresh rosemary or 1/2 t. dried rosemary. (Sprinkle remaining 1/2 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 1/3 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. Posted to MM-Recipes Digest V4 #6

Recipe by: LA Times

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