The Literartist

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Ingredients:

• 1 Whole Chicken with skin
• ½ a bunch of fresh parsley
• 2 tsp Pepper
• 2 tsp Salt
• 2 tbsp ginger paste
• 2 tbsp olive oil
• 2 tbsp butter
• ½ tsp rosemary
• ½ tsp thyme
• ½ tsp parsley flakes
• 1 lemon quarter
• Lemon zest
• Vegetable assortment: carrots/squash/zucchini/celery/onions/potatoes/mushrooms
• ½ tsp corn starch
• 1 tbsp cold water

Prep Chicken:

1. Do not wash the whole chicken. Instead, leave it to thaw or till room temperature and towel dry the chicken fully to remove all moisture. Prick around the chicken generously with a toothpick.
2. Liberally season the chicken with salt and pepper inside and out, turning it over and not missing the cavity. Generously use salt and pepper during this step. Loosen skin on breast to be able to stuff herb paste under skin.
3. Pre-heat oven to 450 F.
4. Prepare the parsley rub: Finely chop parsley and mix it in a bowl with thyme, rosemary, parley flakes, olive oil, salt, pepper and garlic paste.
5. Take half of the paste and rub it all over the chicken (front and back). Mix in 1 tbsp of butter to the remaining paste and then rub it in between the skin and within the cavity. Drizzle a mix of olive oil and butter over the skin and around the chicken for a final rub. Into the cavity insert quarter lemon, 1 tbsp of butter, and mushrooms. Tie the bird up with baker’s twine to ensure an even roast. Add lemon zest on top of bird (optional).
6. Create a chopped vegetable bed for the baking pan, this can include carrots, potatoes, zucchini, squash, celery etc. Oil the baking pan and place the vegetable layer first. Then place the chicken on top and in the middle of the pan, breast facing upward. Put into the oven.
7. Cooking time should be around 75 to 90 minutes depending on the weight of the chicken.
8. In half an hour, take the chicken out and baste it with butter, or the meat juices. Reduce the oven to 400 F and return chicken to oven.
9. Check it again in half an hour. When chicken is golden brown take it out. Insert thermometer to check if 165 F. Or cut a piece and taste to make sure it is cooked through and the juices run clean.
10. Prepare gravy: Take fat drippings after the chicken is roasted and pour into a separate pan. Place it on a fire. Separately, create a thickener by mixing in cold water and corn starch in a bowl. Add thickener to the gravy and stir till desired thickness arrives. The gravy will begin to bubble and the oil separate when ready. You may also use flour if you do not prefer corn starch.