Recipe - Crisp Rosemary Roast Chicken

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 One half 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 2quart oval or rectangular microwaveproof and
ovenproof 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.
Recipe by: LA Times Posted to TNT Prodigy's Recipe Exchange Newsletter by
Rainbow225@aol.com on Aug 16, 1997