WELCOME 'THE LUSTY MONTH of MAY' ~ ROASTED LEMON-ROSEMARY CHICKEN

Sweet April showers

Do spring May flowers.

~ Thomas Tusser

( A Hundred Good Points of Husbandry, 1557)

Note: For an informative biography on Thomas Tusser visit ~

http://www.gardenhistoryinfo.com/gardenpages/tusser.html

~ Trillium grandiflorum

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ROASTED LEMON-ROSEMARY CHICKEN

~ fresh rosemary is a must for this lovely lemon-rosemary infused chicken

1 4-5 lb. plump chicken

8-10 springs of rosemary

1 thinly sliced lemon

1/2 cup melted unsalted butter

coarse salt & freshly ground black pepper

1 cup dry white wine

Preheat oven to 425-degrees. Rinse chicken and pat dry. Sprinkle cavity with salt & cracked pepper. Place on rack in roaster.
Using fresh rosemary sprigs for a brush, liberally paint the chicken with melted butter. Insert the rosemary springs and lemon slices inside of chicken.
Place chicken in oven and reduce heat to 350-degrees. Roast for 1 hour, basting frequently. Pour wine in roasting pan and cook another 20 minutes, basting frequently with pan drippings, until chicken is done (about 20 minutes per pound).
To serve, spoon pan juices over chicken. A complimentary side would be diagonally sliced carrots & asparagus sauteed in olive oil, seasoned with a pinch of coarse salt & freshly cracked pepper.

Wine Pairing: Either a cool, smooth Michigan Chardonnay or a crisp Sauvignon Blanc.

For a list of Award-Winning Michigan Wines 2006
(http://www.michiganwines.com/Awards/awards.html)

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