|Source: Recipe republished with permission from Bastyr faculty member Cynthia Lair (Feeding the Whole Family, Sasquatch Books, 2008).|
|Prep time: 20 minutes||Cooking time: 1 hour||Total time: 1 1⁄3 hours|
Using the whole chicken is more economical than buying parts and creates less waste. This simple recipe produces a moist, flavorful dish that can be used as a side accompaniment or as the main dish. It's also quite good with mashed sweet potatoes.
Preheat oven to 450 degrees Fahrenheit. Cut chicken into eight parts, first removing legs and thighs, then the wings, and finally the breast, which is divided in half. Discard back, neck and organs, or use back and neck to make stock for later use. Place chicken pieces in 9-by-13-inch baking dish.
Remove leaves from rosemary and oregano and place with garlic and salt on a wooden cutting board. Chop together until herbs are finely minced, and put into a small bowl. Add pepper to taste and zest to bowl with herbs and mix. Coat both side of each chicken piece with herb mixture, using a brush or rubbing it on. Make sure the breasts are bone side up.
Put pan into oven and immediately lower temperature to 390 degrees Fahrenheit. Let chicken roast, uncovered, for 1 hour, or until meat is tender and skin has browned nicely. Remove from oven and sprinkle lemon juice over the meat before serving.