CLASSIC ROAST CHICKEN (SUNDAY)

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

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.) Serves 8. Per serving, white meat without skin: 129 calories (percent calories from fat, 22), 24 grams protein, no carbohydrate, no fiber, 3 grams fat (0.6 gram saturated fat), 73 milligrams cholesterol, 612 milligrams sodium.

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

CONTRIBUTED BY TIME INC. BOOKS/IAIN BAGWELL Sunday’s Classic Roast Chicken is from Atlanta cookbook author Cynthia Graubart’s new book, “Sunday Suppers.”