Roasted Chicken Dinner

GFCF/SF
All ingredients are organic
Serves 4-6
I was inspired by my friend Debbie who moved to France with her family last summer for a year. She asked me to do a French meal for HMGG, so here it is. It’s a super easy dinner loaded with flavor. It also gives you left-overs for lunch the next day.
1 whole free-range roaster
1 head garlic
3 cloves garlic, sliced
3 lemons
3 stems fresh rosemary
Smoked paprika
Cognac
Sea salt and pepper
Olive oil
For Chicken:
1. Preheat oven to 425°
2. Wash chicken inside and out with cold water. Dry.
3. Season cavity with olive oil and salt and pepper.
4. Leaving head whole, cut garlic in half and place in cavity, skin and all.
5. Cut one of the lemons in half and place in cavity. Place rosemary stems in cavity.
6. Massage outside of chicken with olive oil. . Cut the second lemon and squeeze juice all over chicken. Rub with salt and pepper and about palm full of the smoked paprika.

7. Put your thumb over the top of the cognac bottle and drizzle cognac all over the bird.
8. Roast for 1 hour 20 minutes, or until juices run clear from the bird when you cut between the drumstick and breast.

For Sauce:
1. Rescue 2T drippings from pan after chicken is removed from oven and place in sauce pan. Turn heat to high.
2. Add sliced garlic to drippings—sauté for 5 minutes.
3. Add a lot of cognac (1/3 of a cup, roughly) and boil until reduced by ½.

4. Remove from heat. Add juice of one lemon—adjust seasoning to your taste.
5. Drizzle over carved chicken or serve in individual dipping bowls.
Serve with Roasted Sweet Potato Fries and Brussels Sprouts

*After dinner, pick all meat from the carcass and mince. Add mayo to desired moistness. Season with tarragon and salt and pepper. You can add sliced green onions, chopped cucumber; whatever tastes good to you. Pop in the fridge for tomorrow. Serve in a sandwich or on top of greens as a salad for lunch—delish!

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