Slow-Roasted Chicken

Trim excess fat from chicken, and place, breast side up, on a rack in a broiler pan.

Squeeze juice of 1 lemon half over chicken and remaining lemon half into chicken cavity. Place lemon halves and rosemary in cavity. Sprinkle chicken with salt and pepper.

Bake at 250 for 4 hours. Makes 6 to 8 servings.

Rules for Roasting uRoasting chicken at a high temperature (450F) for a short time, then lowering the temperature for the remaining cooking time seals in the juices and keeps the chicken moist and tender.

While you can also roast a broiler-fryer with good results, chickens specifically for roasting are labeled "roasting broilers." These birds generally weigh more and are meatier and more succulent.

If you are roasting a broiler-fryer (which normally weighs approximately 3 pounds), decrease baking time by about 45 minutes. uLet roasted chicken stand for 10 minutes after removing it from the oven.

This standing time "sets" the juices and makes for a more flavorful bird. uRoast chicken on a rack in a broiler pan so fat can drip off and away from the bird.