If you can get a hold of some lemon, potatoes, onion and garlic, plus salt and pepper, you are set for roast chicken (whole). Preheat oven to 500 degrees.
Clean your chicken and pat dry, take those rosemary trimmings, strip the needles from about three or four of them and leave two intact. Push the needles under the skin of the chicken around the breast and legs. Rub the entire chicken, inside and out, breast and back, with salt and pepper, more than you think you need (unless your chicken is brined, then leave out the salt), put the chicken in a roasting pan, breast side up, and squirt the juice of half a lemon all over the chicken, stuff the lemon shell inside the open cavity, put those other two sprigs of rosemary in there, too. Cut up an onion in quarters, and put half the onion in there. Peel and cube the potatoes, or just scrub and cube, and arrange them around the chicken along with the remaining onion and a bunch of garlic still in their peels. Sprinkle them with some salt and pepper, and any rosemary you may wish. You can include carrots, or any other vegetables you like as well. Put the whole pan in the oven and roast for 15 minutes, then stir the veggies around and make sure the chicken isn't stuck to the pan. Roast the remaining time. Total cooking time is 10 minutes per pound, and we usually roast a decent sized chicken.
I also have a spring chicken stew recipe which is basically to brown the chicken in a heavy pan with a lid in olive oil (salted and peppered), remove from the pan, saute some onion and garlic, toss in some canned tomatoes with the juice, the chicken and add whatever vegetables you happen to like in small pieces, I use carrots, asparagus, and peas at the end, bring to a boil, then reduce heat, cover and simmer for about 25-30 minutes. Remove the chicken and take the meat off the bone, or not, if you don't mind taking it off the bone in your bowl. Serve with egg noodles tossed with olive oil, lemon juice and some dill.
Regards, Ranee
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