Roasted Chicken

If you're not into making a whole chicken, you can use all of the ingredients below to make two or three skin-on chicken breasts, just reduce cooking time to about 30 minutes.

Preheat oven to 350 degrees Fahrenheit.

1 whole chicken, about 3 -5 lbs
1/4 pound of prosciutto, sliced very thin
1 handful each of fresh rosemary, thyme, and sage
2 cloves of garlic, finely chopped
1 lemon cut in half
1 tbs sea salt
1/2 c. olive oil

Separate the skin from the chicken at the cavity on the breast side. Be gentle as you don't want to tear it if possible. Between the skin and the breast meat, insert slices of prosciutto flat against the breast meat. Coarsely chop the fresh herbs and mix with the garlic and about a tablespoon of the olive oil. Insert all but a few pinches of this mixture between the prosciutto and the skin. Slice the thighs and drumsticks, place any remaining herb mixture in these openings. drizzle the chicken with the remaining olive oil and sprinkle with the sea salt. Place the lemon halves into the cavity.

Place the bird in a pan, any will work. If desired, place chopped veggies such as potatoes, onions, and carrots around the bird and drizzle with olive oil and sea salt.

Bake at 350 Fahrenheit for about 40 minutes. Skin should be nicely browned, and veggies should be tender. You can check that the meat is done cooking by slicing deep into the breast and ensuring the flesh looks grainy.