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Recipe submitted by Judith Matoba, Mililani, HI

Rosemary-Garlic Roasted Chicken

1 whole broiler-fryer chicken
2 teaspoons coarse salt
4 cloves garlic, minced
2 tablespoons minced rosemary
1 teaspoon freshly ground pepper
2 tablespoons olive oil
1 tablespoon white wine
Rosemary sprigs

1. Loosen skin by placing fingers between skin and meat, beginning at neck and gently working way around breast to drumsticks.
2. In small bowl, mix together salt, garlic, minced rosemary, pepper, olive oil and wine; rub mixture under skin and in cavity of chicken. Place rosemary sprigs in cavity, tie legs together and place on roasting rack coated with cooking spray.
3. Place in 325°F. oven and cook about 1 hour 45 minutes or until fork can be inserted in chicken with ease.
4. Garnish with fresh rosemary sprigs.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.