|Fresh sage||1⁄2 Bunch (50 gm) (1/2 Large Bunch)|
|Fresh thyme||1⁄2 Bunch (50 gm) (1/2 Large Bunch)|
|Fresh sage leaves||1 Tablespoon (Several Large Leaves)|
|Garlic||1 Clove (5 gm)|
|Olive oil||1⁄2 Cup (8 tbs) (Combination Of Lemon And Orange)|
|Whole chicken||3 1⁄2 Pound|
|Kosher salt||To Taste|
|Freshly ground black pepper||To Taste (Use Fresh)|
|Lemon||1 , halved|
|Garlic head||1 , cut in half crosswise|
|Spanish onion||1⁄2 , thickly sliced|
|White onion||1 Small, sliced|
|Celery stalks||4 Large, chopped|
|Carrots||2 Large, chopped|
For Fresh Thyme Sage Oil for Chicken Skin:
Combine fresh sage leaves, fresh thyme, garlic and oils in blender. Blend until completely combined. Shake well. Keep refrigerated.
Classic Roasted Chicken (Poulet Rouge Fermier):
Preheat oven to 400. Remove excess pockets of fat around the cavities. For even cooking and crisp skin us the rack to lift the chicken. Season the chicken inside and out with Kosher salt and pepper to taste. Fill cavity with herbs, garlic and lemon.
Rub skin with sage/thyme oil to keep moist. Place chicken on it's side on the roasting rack, and roast for 15 minutes. After 15 minutes, flip the chicken over on it's other side and continue roasting for another 15 minutes. Then, flip the chicken breast side up and finish roasting for another 30 minutes. If additional browning is desired on the skin, remove cover or tin foil from roasting pan and allow chicken to roast uncovered until desired golden color is achieved. Rest chicken 10 minutes and serve.