Ingredients
1 4-5 chicken, whole
2 lemons, rolled and scored
Sea Salt
Crushed Black Peppercorns
Fresh Herbs (tarragon, thyme,rosemary, chervil- all, any or any combination you prefer).
Preparation
Heat oven to 375. Wash and clean chicken(I prefer a young hen), pat dry. Generously coat cavity with sea salt, coarse is best. With a fork, stab the lemons through the rind but don’t tear them, then roll them firmly until the are just leaking. Stuff them in the cavity and truss the bird up. Rub combined sea salt and peppercorns over entire surface of chicken(about a tsp each, adjust to preference)and any or all of the herbs. With the exception of the rosemary which should be coarsely chopped, you may just smear and tear the herbs on, much like a rub. The secret to this dish is to almost manhandle the bird so the flavors are imbedded in the skin. Place the chicken on a wire rack over a jellyroll pan, breat side up in the oven and allow it to cook for 45 minutes. Then remove the bird, turn, and cook back side for 30 minutes. Increase heat to 400 and finish bird breast side up for another 30 minutes. Remove from oven, let it sit for at least ten minutes. Discard lemons and carve.
If you trluly want a “one dish meal, place chopped potatoes,skins on, with carrots and onions underneath the chicken rack to roast and absorb the juices.
Serves 4
