Sweet April showers
- 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