This method will spoil you for roasted chicken. Cooking at such high heat gives fabulous, tasty, crispy skin and very moist meat. Even the breast will not be dry!

Makes 4-6 servings.

Ingredients

1 whole chicken, with packet of organs removed

1 lemon, optional

2 cloves garlic, diced

1/2 tsp fresh rosemary, finely chopped (or 1/4 tsp dried)

1 tsp fresh sage, finely chopped (or 1/2 tsp dried)

1/4 cup olive or coconut oil

1/4 tsp mixture of salt and freshly ground black pepper

Directions

Preheat the oven to 425 degrees F. If you are adventurous, put your roasting pan in to heat as well.

Put herbs in a mortar and grind them down with the salt and pepper and garlic. Spread this mixture out evenly on a large flat plate.

Cut the lemon in half and rub the entire chicken with it, inside and out, then with the oil. Roll it in the herb mixture and rub that into the skin and inside as well.  Place the lemon pieces inside the chicken.

Place the chicken on its back and roast for 30 minutes.

Place the chicken on its belly and pour the drippings over the top. Roast for 30 minutes more or until a meat thermometer inserted in the thigh registers 180 degrees F, whichever comes first.

Serve with fresh salad.

Note: Save any drippings to make gravy or sauce, or for cooking your breakfast eggs, or flavoring your next batch of cooked greens (use instead of the oil called for in the greens recipe).