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Ingredients
  • 5-POUND ROASTING CHICKEN
  • 2 LEMONS, ZESTED AND CUT INTO QUARTERS
  • 1 ½ TEASPOONS KOSHER SALT
  • 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
  • 3 MEDIUM ONIONS, PEELED, CUT IN SIXTHS BUT LEFT ATTACHED AT THE ROOT END
  • 2 SPRIGS FRESH ROSEMARY
  • 1 CUP DRY WHITE WINE
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