Ingredients
1 whole roasting chicken
8-10 carrots, peeled and halved
1 whole head of garlic, peeled
1 cup of sherry
2 teaspoons of dried rosemary
2 teaspoons ground sage
Olive, sunflower or rice bran oil
salt and pepper to taste
Cooking time: 15 Serving: 4 people
DIRECTIONS
Preheat oven to 425 degrees F. Split the breast side of the chicken with a very sharp knife. Remove giblets. Add 2-3 Tablespoons of oil to large cast iron pan and arrange carrots and garlic on top. Sprinkle with salt and pepper. Lay chicken on top of carrots and garlic and splash both sides with sherry and a little oil, allowing the excess to flow over the vegetables in the pan. Generously salt both sides of the chicken and evenly season both sides with the rosemary, sage and pepper. Bake uncovered for about 1 hour or until the meat is falling off the leg bone, occasional turning the carrots and garlic. If the liquid in the pan evaporates, add 1/2 cup of water. Serve with your favorite rice, couscous or buckwheat kasha.
