Herb Roasted Chicken
Step by step video tutorial at the end of recipe
Preheat your oven to 350 degrees. Slice garlic cloves into four pieces each, lengthwise. peel back the skin and pierce the chicken with a pairing knife every few inches, deep enough to fit one piece of garlic. Season the flesh with salt. Flip and repeat process on the bottom side as well.
Add a few leaves of sage, 3 sprigs of thyme and one sprig of rosemary to the meat. Fold the skin back over top and pinch the ends with your fingers. Repeat this step on the other side as well. Slide a toothpick through the skin and into the other side to keep the herbs intact during the cooking process.
Heat a thick bottomed pan over high heat. Add vegetable or canola oil. Sear the chicken until the skin is golden brown, a few minutes on each side. Remove from the pan. Place potatoes in a 13×9 or 8×8 baking dish. Add salt, lemon zest, and remaining fruit from the lemon. Place the chickens on top of the potatoes. Drizzle in any leftover drippings plus the half cup of chicken stock.
Bake for 45 minutes at 375 degrees. Let the chicken rest for at least 10 minutes before cutting into it.
Charred broccolini or asparagus goes really well with this dish and its flavor profiles. Mangia!