Roasted Marsala Chicken

Preheat oven to 450 degrees. Oil a large roasting pan. Rinse chicken and pat dry. Tuck wing tips behind back. Sprinkle inside and out with salt and pepper. Place lemon half, butter, anchovies and nutmeg inside the cavity.Place chicken in the pan breast-side down. Roast chicken for 20 minutes. Turn chicken breast-side up and roast for 20 more minutes. Pour Marsala over the chicken. Roast for another 20-30 minutes. Baste 2-3 times with pan juices. Chicken is done when juices run clear when the thickest part of the thigh is pierced. Transfer chicken to a platter. Cover loosely with foil and keep warm for 10 minutes before carving.