CLASSIC ROAST CHICKEN

FAMILY DINNER: Gather the family for classic roast chicken from Atlanta cookbook author Cynthia Graubart’s new book,“Sunday Suppers,” which is full of easy, practical, delicious recipes. Serve the juicy bird with your macaroni and cheese and tiny green peas. Add crusty rolls. For dessert, buy a blueberry cobbler. Plan ahead: Save enough chicken and some cobbler for a second night ( see Round 2: Heat and Eat, Page 4).

Ingredients

2 teaspoons coarse salt 1 teaspoon freshly ground pepper 1 ( 4- to 5- pound) whole chicken 1 lemon, halved 1 sprig fresh rosemary 1 1/ 2 teaspoons olive oil Servings: makes 8 ( 3- ounce) servings Preparation time: 15 minutes Cooking time: about 1 1/ 2 hours; standing time: 10 minutes

Heat oven to 375 degrees. Mix together salt and pepper. Remove neck and giblets, if present, and reserve for later stock. Pat chicken dry. Sprinkle half salt mixture inside cavity of chicken. Place lemon and rosemary sprig inside cavity. Rub oil into skin; rub remaining salt mixture into skin. Tuck wings under if desired. Coat wire rack with cooking spray. Place rack on a shallow, rimmed baking pan. Place chicken on rack, breast side up. Bake 1 1/ 2 hours or until meat thermometer inserted into thigh registers 165 degrees. Remove from oven. Cover; let stand 10 minutes before slicing. ( Adapted from“Sunday Suppers,” Cynthia Graubart, Time Inc. Books.)

Per serving, white meat without skin: 129 calories, 24 grams protein, 3 grams fat ( 22 percent calories from fat), 0.6 gram saturated fat, no carbohydrate, 73 milligrams cholesterol, 612 milligrams sodium, no fiber.

Per serving, dark meat without skin: 135 calories, 22 grams protein, 5 grams fat ( 32 percent calories from fat), 1.2 grams saturated fat, no carbohydrate, 108 milligrams cholesterol, 581 milligrams sodium, no fiber.

Carb count: 0.