For this recipe you can purchase whole roasting chicken or any cuts that you like. When you go to the store, you will see different varieties of chicken-roaster, fryer or broiler. I say use whatever chicken you can catch. I typically plan for 4 ounces of cooked meat per person, so with 4 pounds of bone-in-chicken, you might be lucky enough to have leftovers. Then fill the roasting pan with your favorite root vegetables. Serves 6
1 whole chicken, about 4 pounds
LEMON GARLIC SAUCE
Heat the oven to 375 degrees.
To split the chicken, set in on a cutting board, breast-side up. With a sharp, heavy knife, cut down the center. Flip it over and cut down either side of the backbone. Trim off any excess fat.
Brush lightly with olive oil and season with salt and pepper. Place the chicken, skin-side up, in a roasting pan. Let it come to room temperature as you prepare the vegetables.
Spread the cut vegetables, parsley, and garlic cloves around the roasting pan and lightly drizzle with additional olive oil, salt, and pepper. Place the lemon halves in the pan, cut-side up and add the peppercorns. [I used red beets because of their quality to improve blood vessel capability for athletes]
Bake for about 30 minutes on the middle rack of the over. Remove to toss vegetables and brush the chicken with the liquid in the pan. Continue to bake for another 30 minutes or until the chicken is golden brown and the vegetables are tender. To get some additional color, increase the oven temperature to 400 degrees and move to the top rack of the oven to cook for the last 10 minutes. Remove from oven and allow the chicken to rest.
While the chicken is resting, remove roasted garlic cloves from the pan an blend along with juice from the roasted lemons and extra-virgin olive oil. Add fresh lemon juice as needed and season to taste with salt and pepper. Drizzle over chicken and vegetables just before serving.
This recipe is found in Skratchlabs awesome cookbook! Please click here to purchase!