spring grabs one's heart ---- hunger
blushes of flowers blooming
bunches of greens bundled
ideas waiting --- feed
Split Lemon Roasted Chicken - serves 4
3-1/2 pound whole chicken
1/4 cup Italian parsley - leaves only
1/2 cup basil - leaves only
1/4 cup chives – roughly chopped
1/8 cup rosemary - leaves only
4 garlic cloves - finely diced
1/2-cup lemon juice
1/4-cup olive oil
Salt and black pepper to taste
Split the chickens down the back and remove the backbone. Flatten the chicken.
Pre-heat the oven to 450 degrees.
Mix all herbs, lemon juice and olive oil together and let sit for 1 hour to overnight to infuse the flavors. Rub the chicken with the herb mixture and salt and pepper.
Lay the chicken down on a lined baking tray, and place a piece of parchment on top of the chicken. Place another baking tray on top of that. Put a heavy lid or brick on the baking tray and place in the oven. Cook for 40 to 60 minutes in the oven.