Peg

I had this at my step-mother's home Friday. It was delicious.

One whole chicken
6-8 sprigs of fresh rosemary
1 onion separated in sliced rings
salt to rub on chicken

Wash and rub salt on chicken
Pin wings back behind the neck cavity.
Slide 1 sprig of rosemary under the skin on both sides of the breast
Slide 1 spring of rosemary under the skin on both thighs
Slide 1 spring of rosemary under the skin of the legs
Stuff remaining rosemary and onion inside the chicken.

Place chicken on a spit baking rack so that the chicken is standing on its neck cavity placed in a 3X9X1 baking dish. (this drains the fat off of the chicken and keeps the chicken basted and juicy while it is cooking.)

Cook at 350 degrees F for one hour.

Remove the skin and rosemary.

Delicious taste and moist and falling off the bone.
Cook two or three chickens at a time and use the rest for the rest of the week.

I do not eat the rosemary.

nutrition value per 4 oz serving:
(1/4 of your 8 inch dinner plate for rough estimate)

240 cals
Protein 21g
Fat 17g
Note: This fat value was calorie king's roasted chicken not on the spit rack. The value is probably less but I kept the higher value.)
Carb 0g

To reduce the fat content, you can chop the rosemary and onions and put it on top of skinless chicken breast and cook in the George Foreman grill for 4 minutes, but the flavoring is not as full as if you bake it for an hour.

The salad she made was great too. Eat your veggies, men!!!!
I'll put that up at a later date.

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Carlos901

i have had this before, rosemary and chicken go very well together. last time i had it, i made a sweet chilli sauce and added some chopped peppers to it, that went down well to

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