Roast chicken with Italian herbs

Ingredients for 2 servings:

• 1 chicken (preferably from organic/dynamic rearing)
• 1 clove(s) garlic
• 10 tsp olive oil, best, cold squeezed, first pressing
• 1 tsp dried Italian herbs (Provençal herbs also work)
• Salt
• Sugar
• 2 pinch(s) pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash and dry the chicken inside and out. In a glass or cup, combine the oil with the finely chopped garlic, salt, pepper, herbs, and sugar and let it stand for half an hour. Then rub the chicken thoroughly inside and out (with a brush or by hand). Place the chicken in an open oven dish, roasting pan, or other ovenproof dish in the preheated oven and bake at approximately 200 degrees Celsius (setting “3” is sufficient for my gas stove) for about 60 minutes. Allow approximately 50 minutes for each kilogram of fresh chicken weight. At the end of the cooking time, simply cut the chicken into two or four pieces and serve with boiled or skin-on potatoes. The sauce in the oven pan doesn’t need to be thickened; the poultry juices, olive oil, garlic, and herbs complement each other to create a wonderful flavor. Serve with a mixed salad or a fine vegetable garnish.