Mark Bittman is one of my favorite chefs. The recipe below is actually an adaptation of two of his recipes. Why? Because I love lemon and I love herbs.
Rosemary, a Mediterranean herb, has multiple health benefits. Besides being a good source of iron, calcium and vitamin B6, it is also believed that possible health benefits include improved concentration, digestion, and brain aging. (http://www.medicalnewstoday.com/articles/266370.php)
- 1 whole chicken, 3-4 lbs
- 3 tbsp extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- Few sprigs of rosemary, tarragon or thyme
- 5-6 cloves garlic, peeled
- 1/2 lemon
- Chopped fresh herbs for garnish
- Heat the oven to 450°F.
- Five minutes after the oven is turned on, put a cast iron or other heavy skillet on a rack set low in the oven.
- In the meanwhile, rub the chicken with olive oil and sprinkle with salt and pepper.
- Insert the lemon half in the cavity of the chicken.
- When both oven and pan are hot, carefully place the chicken, breast side up and add the garlic and rosemary sprigs.
- Let the chicken roast, undisturbed for 40-50 minutes or until the internal temperature reaches 155-165°F.
- Once cooked, remove the cooked lemon from the cavity and squeeze over the chicken.
- Be sure to tilt the chicken, allowing the juices to flow out of the cavity.
- Serve hot!