"Dave Smith" wrote
> cshenk wrote:

> I tried an interesting chicken recipe that I cam across in a magazine a
> few years ago, and it was delicious. Salt and pepper the chicken inside
> and out and rub the outside with a bit of olive oil. Stick a quarter lemon
> and two garlic cloves into the cavity. Place it on a rack in a pan with
> about 1/4 inch of water and cook it at 425 for about an hour and a
> quarter. Remove the lemon and garlic and crush them into the pan juices.
> Tent the chicken with foil while you cook the sauce down. Cut into serving
> pieces and serve with the sauce. It is fast and easy, and it is
> delicious.

Isnt that a french sort of dish? I thiunk I've seen it before made that
way. Very moist chicken at the breast area?