Rosemary Roast Chicken

Web www.bigmamasrecipes.com

Ingredients

1 3 lb.chicken
1 lemon, quartered
2 sprigs fresh rosemary (or 1 tsp. dried)
Salt & black pepper

Directions:

Rub the chicken with the lemon quarters and place lemon quarters in the cavity, along with the 2 sprigs of rosemary (or 1/2 tsp. of dried) Sprinkle the remaining dried rosemary on the chicken along with a little salt and pepper. Truss the bird by tying its legs together, and the wings to the body, with kitchen twine. Place the chicken, breast side down, in a 2-quart microwave and oven-safe dish. Microwave on high for 10 minutes.

Turn the bird over return the chicken to the microwave oven and continue cooking on high for 8 to 10 minutes, or until the juices run clear when the chicken is pierced in the thickest part of the leg and body. Meanwhile preheat the conventional oven to 500 degrees. Transfer the dish to the preheated oven and cook for 6 minutes to until the skin gets crispy be sure to check after 5 minutes to prevent burning.