Recipes:
# Roast Chicken with Rosemary
## INGREDIENTS
1 (3-pound) chicken
Salt and pepper
1 onion
1 clove garlic
3 sprigs fresh parsley
1 tablespoon olive oil
½ teaspoon crushed dried rosemary leaves
¼ teaspoon crushed dried thyme leaves
½ cup white wine or chicken broth
**SERVES 4**
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## Make Ahead
Use chopped leftover chicken with frozen stew vegetables and packaged gravy and serve over biscuits for a quick and easy midweek meal.
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## VARIATION
For a zestier flavor, add 1 lemon, cut into quarters, to the onion and parsley in the chicken cavity before cooking.
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### 1
Preheat oven to 425°F. Rinse chicken inside and out and pat dry. Rub generously with salt and pepper inside and out. Cut onion into wedges.
### 2
Place 2 onion wedges, garlic and parsley in chicken cavity. Place chicken breast side up in a shallow roasting pan.
### 3
Sprinkle with olive oil, rosemary and thyme. Arrange remaining onion wedges in pan and pour wine around chicken.
### 4
Roast for 50 minutes or until juices run clear when pierced with a fork, basting occasionally with pan juices. Cover with foil and let stand for 10 minutes before serving.
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## Make It Quicker
• Crush the herbs between your fingers to release their perfume and flavor before rubbing them on the chicken.
• Store the uncooked chicken covered with a damp cotton dish towel in the refrigerator. This keeps it moist but allows air to circulate, keeping the meat fresh.
