Serves: 5
Total Calories: 216
Preheat your oven to 375. (If you have a rotisserie oven you're just that much farther ahead of the game) Thoroughly wash the chicken and pat dry with paper towel. Mix together the wine and olive oil then pour 3/4 of it over the chicken so that the chicken is completely covered. Shake some salt, pepper, and rosemary into the body cavity of the bird. Shake some rosemary, pepper, and salt on the outside of the chicken. Put the bird in a shallow baking dish or on the rotisserie and bake uncovered for 2 hours. Baste frequently (at first with the remaining oil and lemon, then with the juice that comes from the bird). Tastes great with tossed salad or potatoes or whatever.
This Baked Chicken recipe is from the Cook'n Italian Cookbook. Download this Cookbook today.
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