1 chicken 3-4 pounds
Olive oil, or butter, or coconut oil
Salt and pepper to taste
Half a lemon, 1 bay leaf or a couple sprigs of herbs, garlic clove peeled, shallot (all optional)
2 C water or wine
Remove the chicken from the packaging and wipe it with a paper towel. Place a rack in a small roasting pan. Place the chicken on the rack, rub the chicken with olive oil (or butter or coconut oil) and season with salt and pepper. Let the chicken sit at room temperature for at least an hour (if you have the time, if you don’t, go ahead and cook it).
Heat the oven to 375. Place the water or wine in the roasting pan and carefully place the chicken in the oven. Depending on the size of the bird it will cook in an hour and a half or two hours. The chicken should be golden brown and if you pierce the thigh with a knife the juices should run clear. Allow to rest 10 minutes before serving. Serves 4.
