| 1 | Remove giblets from inside roasting chicken and reserve for other uses. |
| 2 | Wash and pat dry chicken. |
| 3 | Place an apple and an onion (quartered) inside chicken if you prefer. |
| 4 | Tie wings and legs in place with twine or unwaxed dental floss. |
| 5 | Place chicken on rack in a roasting pan. |
| 6 | Rub the skin with a lemon half and then brush with melted margarine. |
| 7 | Unsalted butter is best if you prefer. |
| 8 | Combine ?cup chutney and garlic in a small bowl. |
| 9 | Brush chicken with this mixture. |
| 10 | Roast in 375°F oven for 70-80 minutes. |
| 11 | Baste the chicken frequently with the chutney and juices in the pan. |
| 12 | Meat thermometer should register 190 degrees when done. |
| 13 | Leg will move easily and feel very soft when pressed. |
| 14 | Serve roast chicken warm or at room temperature. |
| 15 | Delicious as leftovers for sandwiches. |
| 16 | Substitute turkey breast for the chicken if preferred |
