I have a new way to do a roast chicken that makes it wonderfully tender and juicy, and use the herbs in my garden to a wonderful effect.
As you've heard me before, we love little chicky night in our house because it means we can have curried chicken salad the next day for lunch and then have chicken soup sometime later in the week.
Anyway, I thoroughly wash and dry the chicken and then stuff the inside with fresh sage and rosemary...not really stuff, but put a big bunch in there. Then I drizzle olive oil all over the top and liberally sprinkle sea salt and pepper all over it, and put the while thing in a roasting pan with high sides and roast for approximately 2 hours on 350. The salt and the herbs really flavor the chicken so well and it comes out all tender and amazing. yummm
A friend gave me a bunch of blackberries the other day so I made a lemon blackberry tart to go with the chicken....I decided to use Splenda as the sweetener and it turned out ok, but there really is nothing like good ole sugar!