Roasted Rosemary Chicken

[Mama Mangia]

ROASTED ROSEMARY CHICKEN

3-pound roasting chicken
2 lemons, quartered
4 tablespoons butter, divided
2 tablespoons seasoned salt
1 tablespoon plus 1 teaspoon onion powder
2 teaspoons garlic powder
1 tablespoon dried rosemary, crushed
1 teaspoon sage
2 stalks celery, washed and halved
3 small cloves garlic, peeled and crushed
1 large onion, grated
1 large bell pepper, seeded and quartered
16-ounce can chicken broth

Preheat oven to 375. Thoroughly wash and rinse chicken. Pat dry. Rub chicken inside and out with lemon juice (reserve used lemon quarters). Rub chicken with 2 tablespoons butter. In small bowl, combine seasoned salt, onion powder, garlic powder, rosemary and sage. Season chicken to taste. Stuff cavity with celery, garlic, onion, bell pepper and reserved lemon quarters. Bake for 11/2 hours, basting periodically with broth combined with remaining butter, melted. Serve with gravy and creamy horseradish sauce. Makes six servings.

Gravy:
2 tablespoons all-purpose flour
2 1/2 cups hot chicken stock
Salt and pepper to taste

Degrease pan drippings, retaining all juice and sediment. Sprinkle flour across surface of pan juices and whisk until well-blended; brown over medium heat until flour turns a rich dark brown color. Stir constantly and scrape bottom of pan to prevent sticking. Add hot stock; increase heat to high, constantly stirring. Add salt and pepper. Allow mixture to cook to the desired consistency and strain into a warm gravy boat.

Creamy horseradish sauce:
1 cup sour cream
2 tablespoons prepared horseradish
Salt and pepper to taste
1/8 teaspoon paprika
2 tablespoons minced parsley

Combine all ingredients. Mix well and chill.