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New York City Chefs Daily Recipe for 11/18/02 : Roast Chicken with Lemon and Rosemary
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Roast Chicken with Lemon and Rosemary recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 11/18/02 : Roast Chicken with Lemon and Rosemary
"Roast Chicken with Lemon & Rosemary"
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Arqua Restaurant
New York City
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1 whole chicken, 2 1/2 to 3 1/2 pounds
1/2 lemon
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried
1/2 small onion
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper

Preheat the oven to 425 degrees.  Rinse chicken and pat dry inside and out. Cut lemon into 8 thin slices, discarding end; remove seeds. Scatter a few rosemary leaves over each lemon slice.  With cavity of chicken toward you, slip your fingers between skin and meat of the bird, gently separating up through thighs and breast without tearing the skin.   Slip lemon slices under the skin.  Put onion in cavity. Cross bone ends of legs and tie together.  Rub skin with olive oil, salt, and pepper. Place chicken in a small roasting pan. Roast 45 to 55 minutes, or until juices run clear when meatiest part of thigh is pierced.  Serves 2.
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