1. Preheat oven 10 450 F. Remove giblets and neck from chicken; refrigerate for use another day. Rinse chicken with cold running water and drain well; pat dry with paper towels.

2. Squeeze juice from lemon halves; set juice and lemon halves aside. Reserve 4 rosemary sprigs; chop enough remaining rosemary to equal 1 tablespoon. Place lemon halves and rosemary sprigs inside cavity of chicken. In cup, mix chopped rosemary with 1/4 teaspoon salt and 1/4 teaspoon pepper. With fingertips, gently separate skin from meat on chicken breast and thighs. Rub rosemary mixture on meat under skin. Sprinkle outside of chicken with remaining salt and pepper.

3. With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place. With string, tie legs together. Place chicken, breast side up, on rack in small roasting pan (about 14" by 10").

4. Roast chicken about 1 hour. Chicken is done when temperature on meat ther- mometer reaches 1750 to 180 degrees F. and juices run clear when thickest part of thigh is pierced with tip of knife. 5. Place chicken on warm platter; let stand 10 minutes to set juices for easier carving. 6. Meanwhile, remove rack from roasting pan. Skim and discard fat from drippings in pan. Add chicken broth to pan drippings; heat to boiling over medium heat, stirring to loosen brown bits. Serve chicken with pan juice mixture.

• Each serving without skin: About 280 calories, 42 g protein, 1 g carbohydrate, 11 g total fat (3 g saturated), 129 mg cholesterol, 570 mg sodium.

good choice for beginners.