Lemon-Rosemary Chicken with Marsala Sauce and Eggplant

Directions

Directions: 1. Heat oven to 450F. Remove giblets from chicken cavities and place chickens and the giblets in a large roasting pan. Separate livers and save for another use (see Tip). Rinse chickens, then pat dry. 2. Insert 1 rosemary sprig between the meat and skin of each breast half. Season chickens with salt and pepper. Rub oil on skin. Put 1 rosemary sprig and half a lemon in each cavity. 3. Roast chickens 1 hour, until skin is crisp, juices run clear and an instant-read thermometer registers 175F when inserted in the thickest part of the thigh. Transfer chickens to a cutting board to rest. 4. Meanwhile, remove leaves from remaining rosemary sprig and coarsely chop. Grate rind from remaining lemon. 5. Discard giblets. Pour off liquid from roasting pan into a measuring cup or gravy separator. Degrease liquid and reserve. Place roasting pan on two burners over high heat. Add broth to pan and scrape up browned bits from bottom. Cook about 1 minute, until broth is reduced by half. Add wine, chopped rosemary and grated lemon rind. Cook 30 seconds for flavors to blend. 6. Add reserved pan juices and any accumulated juices from the resting chickens to rosemary-lemon mixture in roasting pan. Transfer to a gravy boat. Carve chickens and serve with sauce. Fresh rosemary and lemon are wonderful partners to succulent roasted chicken in this recipe. A touch of Marsala wine and some broth make a quick, elegant sauce. This dish is also tasty served at room temperature.

Ingredients

• 2 chickens (3 1/2 pounds each)
• 7 sprigs rosemary
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 1/2 teaspoons olive oil
• 2 lemons
• 1/2 cup chicken broth or water
• 1/2 cup dry Marsala wine

Parsed from recipe text (no separate ingredient records).