zest of 1 lemon
juice from 2 lemons
rosemary - 3 sprigs
1/4 c. olive oil
3 Tbs. minced garlic
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. freshly ground nutmeg
1 whole chicken 3-4 lb
1 3/4 c. chicken broth
Combine lemon zest, juice, rosemary, olive oil, garlic, salt, pepper and nutmeg in a gallon size ziploc bag. Add chicken to the bag and marinade 4-6 hours or overnight. In a small-medium roasting pan place chicken on roasting rack and pour 1 c. chicken broth on the bottom of the pan. Bake covered at 350 F for 1 1/2 hours. For the last 15-30 minutes turn heat up and bake uncovered at 425 F.