Herb Roasted Chicken

Preheat oven to 450 degrees F.

Ingredients for Rub:

2 sprigs rosemary, finely chopped

5 sage leaves, finely chopped,

3 cloves garlic, finely chopped

3 tablespoons extra-virgin olive oil

Sea salt

1 (3 to 3 1/2-pound) whole chicken

Mix herbs with salt to taste and olive oil together to form a paste and distribute under the skin by lifting and sticking mixture under the skin with fingers,

Mix together and distribute around chicken:

2 medium onions, cut into 1-inch pieces

2 medium carrots, peeled and cut into 1-inch pieces

2 ribs celery, cut into 1-inch pieces
1 bay leaf

5 sprigs thyme

2 cups organic chicken stock

3/2 cups dry white wine

Directions

Arrange the olive oil drizzled chicken on top of the veggies in the roasting pan and place in the preheated oven. Chicken is done when a thermometer reads between 160 and 170 degrees F. When chicken has reached the proper temp remove it from the roasting pan, place it on a warm platter and cover loosely with foil. Let sit for 10 to 15 minutes before carving.  Use broth for gravy (see gravy recipe).  Serve with the roasted vegetables, mashed potatoes, and green salad.

Baked Lemon Rice with Herbs

Serves 6 to 8

4 Tbl. unsalted butter
2 shallots, peeled and finely minced
2 cups long-grain rice
Grated zest of 2 lemons
1 sprig of fresh tarragon
4 cups hot chicken stock
2 Tbl fresh tarragon leaves
Coarse kosher salt and freshly ground black pepper

Preheat oven to 400 degrees F.

Melt the butter in a medium flame-proof casserole and saute the shallots until tender, 3 to 4 minutes.  Stir in half the lemon zest, the tarragon sprig, and the stock.  Cover the casserole, place in the oven, and bake until the liquid is absorbed and the rice tender, about 20 to 25 minutes.

Stir in the remaining lemon zest and the tarragon leaves; season to taste and serve immediately.

From: The Martha Stewart Cookbook