Citrus-Rosemary Roasted Chicken Chicken can sometimes get dried out when you roast it, so to avoid making that mistake, make sure the bird is at room temperature when you put it into the oven. Serve with Three-Potato Mash , Oven-Baked Spiced Yuca Fries, Soy Creamed Spinach or Taboule. The Roasted Garlic au jus goes perfectly with this dish. For the leftovers the next day, try one of my homemade barbecue sauces as a dipping sauce. Makes 4 servings.
	Ingredients: 1 medium juice orange ½ medium yellow onion, chopped 5 cloves garlic, halved 2 teaspoons minced fresh rosemary 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper One 31/2 to 4-pound chicken, washed and dried
	Instructions: 1. Remove the zest from the orange, then peel and chop the orange into approximately 16 pieces. In a mixing bowl, toss the orange with the onion, garlic, 1 teaspoon of the rosemary, 1 teaspoon of the salt and ½ teaspoon of the pepper. Stuff the mixture into the cavity of the chicken. 2. In a small bowl, mix together the orange zest and remaining 1 teaspoon rosemary, 1 teaspoon salt and ½ teaspoon pepper. Lifting the skin carefully, hand rub this mixture into the breast and thigh meat of the chicken and let sit for up to 1 hour. 3. When marinating is almost done, preheat the oven to 350°F. Roast the chicken for 1 hour, or until the juice is clean when the thigh is poked. Let rest for 15 minutes before carving. Remove the skin before serving. Recipe courtesy of Louis Lanza and co-author Laura Morton from their cookbook entitled "Totally Dairy Free" recipes.

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