I have presented a roasted chicken recipe once before (roast chicken with vegetables), and I have also mentioned that variations in a roasted chicken recipe are almost endless. Well, today I have included one of the simplest ever roasted chicken recipes. Very little prep work, very little maintenance, and alot of flavor. Furthermore, it might be worthwhile that not a drop of oil or fat is added, at no compromise to the outcome. If you want to go a step further, you may remove all skin and thereby cutting calories even more.
1 whole chicken (1.5kg)
8 garlic cloves
1 lemon, zest and juice
1 branch sage leaves
salt & pepper
Preheat oven to 425°F.
Rinse the chicken under cold water and pat completely dry with paper towels.
Cut along the backbone of the chicken with the aid of a pair of kitchen scissors.
Open the bird and press on the breasts to flatten into a butterflied form, place in oven-safe dish.
Using a mortar and pestle, pound to a paste 2 cloves of garlic, 8 leaves chopped sage, the lemon zest, salt and pepper.
Rub the paste on both sides of the chicken, returning the chicken skin side up.
Place the remaining cloves and the branch of sage under the bird.
Pour the juice of the lemon over the chicken.
Cover the dish well using parchment paper then foil (parchment prevents the skin from sticking to the foil and tearing when opened).
Bake for 1 hour. Remove the foil and parchment and bake for 30 minutes more, until golden and thoroughly cooked.
Let stand 10 minutes before serving.