My older sister taught me this recipe years ago. It was the first time I had ever had roast chicken and I thought it was delicious. I have made it many times since and always think of her when I do. That’s kind of nice about food, how it reminds us of people, places and good times….This is one of my family’s favorites. When the days are busy, this meal invites us to sit at the table a little longer....savoring the flavors, the aromas and the warmth of one another.........Enjoy!
Ingredients:
1 Organic whole chicken
6 Cloves garlic
½ Large sweet onion
1 Tablespoon Extra Virgin Olive Oil
Salt, Pepper, Dried Basil, Dried Oregano
Ground Cayenne Pepper
Directions: Rinse Chicken well inside and out. Pat the outside dry and place in roasting dish. Slice the garlic cloves in halves and the onion in chunks and place in the cavity of the chicken. I have an Olive Oil atomizer, but you can simply rub the outside of the chicken down with the olive oil. I like to season the outside generously with the spices: salt, pepper, basil, oregano and a few dashes of the ground cayenne, but it can also be to your taste. Place in the oven at 325 degrees and cook anywhere from 20 to 30 minutes per pound. It’s seriously that simple. The juices run clear when it’s done and the leg should be loose when moved. Serve with a beautiful large spinach salad or steamed carrots with a little butter and nutmeg or even garlic mashed potatoes...mmmmmm
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