Roast Chicken with Lemon, Garlic, Honey and Pistachios

Roast Chicken with Lemon, Garlic, Honey and Pistachios

Get a fresh natural chicken, preferably from a farmer's market. Don't use frozen or mass produced chicken. Clean out anything that may be inside and dry all over with a paper towel.

Prop the chicken on the side of a shallow casserole so the cavity is open. Grind in some fresh pepper. Add a pinch of salt. Put in a bulb of garlic and a chopped lemon. Sprinkle in some herbs. Use fresh herbs if you can, they give a far better flavor. Now close the cavity.

Preheat oven to 350F.

Pour some olive oil in your hand, pick up the chicken and massage the oil all over. Top, bottom, legs, wings. Wipe your hands off on a paper towel.

Throw some bay leaves into the casserole and sit the chicken on them. Grind on fresh pepper. Sprinkle with Paprika, use Hungarian Paprika if you have it. Throw a handful of chopped garlic over the chicken. Or sprinkle with garlic powder. If you have any fresh herbs left throw that on also. Throw on a handful of chopped pistachio nuts, then drizzle honey all over the chicken.

Bake in oven until skin browns and goes a bit crispy.

You may need to add some liquid to stop the bottom of the casserole from burning. Liquid can be cider, apple juice, white wine, chicken stock or water. If you found anything in the cavity when you cleaned the chicken throw it in the casserole half way through cooking.

Remove, let sit for a few minutes than place on a carving board and serve.

Carving board juices make a natural gravy. You may need to degrease them before using.

The "stuffing" inside the cavity is not for eating, it's only for flavor.

Content written and posted by Ken Abbott