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Recipe by Diane von Furstenberg, from “American Fashion Cookbook,” (See Yum Yum, at right) by the Council of Fashion Designers of America. Serves 2-4 with leftovers for chicken salad.
Ingredients
1 whole chicken
1/2 lemon
Sage leaves
2 tablespoons sour cream
2 tablespoons mustard
Potatoes
Rosemary
Olive oil
Directions
Preheat oven to 400 degrees. Wash, dry and salt the chicken and put in a Pyrex baking dish. Squeeze the juice of 1/2 lemon inside chicken cavity. Add sage leaves (the more the better), sour cream and mustard inside the chicken. Peel potatoes and put in baking dish. Sprinkle rosemary and olive oil on chicken and potatoes. Bake at 400 degrees for 1K hours. Serve it with love.
