Roast Chicken

The fresh herbs and lemon give the chicken a wonderful flavor and keep it moist. Baking it breast side down allows the juices to moisten the breast meat. I do the same for turkey.

Ingredients

1 chicken

salt and pepper

Garlic infused olive oil

fresh herbs: 3 sprigs rosemary, 5 sprigs thyme, 10 cilantro, 3 sage. Use dried thyme if you don’t have fresh.

1 stalk celery, 1 green onion, and 5 garlic cloves coarsely chopped

1 lemon split in half

chicken stuffed with herbs and lemon. Garlic is pushed under the breast skin

Directions:

Remove giblets and excess fat from cavity flaps, rinse and dry chicken.

Place chicken on a large plate. Salt inside and out.Return to the refrigerator for an hour or more.

Oil roasting pan and place chicken in breast side up.

Stuff breast cavity with fresh herbs and vegetables, lemon, salt and pepper.

Tuck a few cloves of garlic, cut in thirds, under the breast skin. Smear garlic oil on top with your fingers, sprinkle with salt and pepper.

breast side down

Close flaps of skin over cavity and flip chicken breast down and oil and season the back.

Close flaps of skin over cavity and flip chicken breast down and oil and season the back. Roast at high heat (490 degrees) for 15 minutes, then reduce to 375 degrees for an hour, more or less depending on the size of the chicken.

You can bake a whole eggplant, potatoes, yams and/or a butternut squash alongside the chicken. Place them on foil to avoid getting their juices onto the roasting pan (especially the yams!)

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