You might also like this recipe for Zuni Roast Chicken with Bread Salad
Roast chicken and vegetables is a densely nutritional, healing meal. Here’s a really tasty all-in-one-pan recipe using olive oil, lemon and fresh herbs..
Herb Roasted Chicken with Root Vegetables
Partially peel and par-boil a few potatoes in salted water. Drain, bash and set aside.
Wash a fresh, pastured chicken inside and out with plenty of kosher salt and cold, filtered water. Pat dry.
Stuff the cavity of the bird with fresh rosemary, sage and thyme and set in a large heavy skillet.
Surround the bird with potatoes and coarsely chopped garlic, leeks, purple carrots, beets or whatever root vegetables you have on hand.
Cut a lemon in half and squeeze the juice over the contents of the pan. Add fresh herbs and drizzle everything with olive oil and season with sea salt and cracked pepper.
Roast at 400 degrees until juices run clear, about 1 hour. Allow to rest 10 minutes before carving and serving with pan juices.
Save the bones for soup stock.
