<http://schema.org/description>
"Lemon zest and rosemary placed in the cavity of the bird permeate the meat as it cooks and give a subtle Mediterranean accent to the pan juices. We call for dried rosemary, but if you have fresh, use several sprigs in place of the one tablespoon."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a3031/roast-chicken-rosemary-lemon-recipe-8144/>