LEMONY, GARLIC ROASTED CHICKEN WITH FRESH HERBS

Roasted chicken is an easy plan-ahead dinner you can get to the table without a whole lot of fuss. In the summertime I sometimes use hyssop and lemon thyme if any of my spring planted seeds turned into usable potted herbs. Use whatever combination of fresh herbs you happen to have on hand. Dried herbs are no substitute for fresh so if they’re all you’ve got, skip them and use a simple spice rub instead keeping in mind that coarse grained salt and cracked black pepper season a bird just fine. Don’t be too heavy handed with fresh herbs, Too many sprigs and you could end up with Pine Sol tasting chicken. Less is definitely more.

One day ahead or at least four hours, season the bird generously with salt and pepper. To stuff the garlic and herbs over the breast meat and under the skin you must first loosen the skin. Begin at the neck end by sliding one hand between the skin and breast meat until loosened. Do this with each breast. Tuck half the sliced garlic and half of the herbs over the breasts and between the breasts and thighs.

Squeeze the lemon over and around the bird, throw the rinds inside the cavity of the bird. Store in the refrigerator until cook time.

Just before cooking preheat oven to 500. In a roasting pan fitted with a rack or cookie sheet with sides, place chicken breast side down. Cook for 20 minutes. Carefully turn chicken breast side up and continue cooking another 8 minutes. Reduce oven temperature to 325 and cook 15 minutes more or until juices run clear. Let chicken rest for 10-15 minutes. Carve and serve.