Roasted chicken with potato straws
Instructions:
- Preheat the oven to 425 F. Use a pair of strong kitchen scissors to snip off the tips of the chicken wings. Cutt of the parson’s nose.
- Put the chicken in a roasting pan, season inside and out with salt, then rub with oil. Finely grate lemon zest over the breast and legs.
- Cut the lemon into pieces and place inside the chicken.
- Put the bay leaves, rosemary, thyme, and peppercorns into a small food processor or blender and process to a fine powder.
- Rub the herb mixture over the chicken and push the unpeeled garlic cloves inside the chicken.
- Roast the chicken, breast facing down, for 25 minutes.
- Turn the chicken over and roast for another 35 minutes, until golden and cooked through.
- Remove the chicken and set aside to rest in a warm place. Place the roasting pan over medium-high heat on the stovetop.
- Pour in the wine and water, and loosen any sediment with a wooden spoon. Boil the cooking juices, bubbling them down to make a tasty gravy.
- Carve the chicken into pieces and place on a serving dish.
- Alternatively, serve the chicken whole. Pour the gravy over and serve with potato straws.