Whole Roasted Chicken
Another good one from Jeff Nathan:
WHOLE ROASTED CHICKEN
1 Whole chicken, 3 1/2 pound
Fresh black pepper
Fresh rosemary, rough chopped
Sprig of rosemary
Remove packaged innards from the whole chicken. Rinse, inside and out with cool water. Pat dry with paper towel.
In a small bowl, combine the lemon zest, pepper, rosemary and olive oil. Spread all over the skin of the bird.
Cut the apple into eighths and the lemons into quarters. Insert the rosemary sprig, salt, apple and lemon pieces into the cavity of the chicken. Tie the chicken according to the television directions and place on an aluminum foil rack. Roast in the oven at 350F for approximately 75 minutes or until the chicken is done. Test for doneness by piercing the skin between the leg and thigh. If the juices run clear, the chicken is done. If the juices run pinkish, continue cooking and check every 10 minutes until clear.
Remove from oven and allow to rest 15 minutes before carving. Discard ingredients from inside the cavity of the chicken.