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Martinelli’s Apple Rosemary Roast Chicken
4 lb roasting chicken
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon crushed dried rosemary
2 teaspoons minced garlic
Baste Mixture
1/4 cup Martinelli’s Cider or Apple Juice
2 tablespoons honey
1 teaspoon brown mustard
2 teaspoons vegetable oil
season with salt and pepper to taste
Remove giblets from chicken and scatter them over the bottom of a roasting pan. Remove fat deposits from vent and leg areas. Rinse chicken well inside and out and pat dry. Mix the salt and ground black pepper, rub into the walls of interior cavity. Run your fingers under the skin of the breast and legs, separating it gently from the meat underneath. Rub 1 tablespoon of olive oil over chicken and 1 tablespoon of olive oil, rosemary and minced garlic under the skin of chicken. Place chicken, breast side-down, on top of the giblets and roast in a preheated 400° oven for 30 minutes. (Baste chicken with baste mixture every 20 minutes during the last hour of roasting.) Reduce oven temperature to 375° and turn the chicken breast-side up. Roast 15 minutes longer, or until skin is golden brown and a thermometer inserted into the thickest part of the thigh registers between 165°-170°. Let rest for 10 minutes before carving. Serves 2-4.
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