“A soothing tonic for the voiceless.”
—description in Final Fantasy Tactics A2: Grimoire of the Rift
Save the bones to make stock for White Mage Chicken Soup.
- 1 whole chicken
- About 4 large or 8 small lemons
- 8 fresh thyme sprigs
- 4 fresh rosemary sprigs
- 4 tablespoons olive oil
- 1 tablespoon chopped fresh sage
- 1 teaspoon kosher or sea salt
- Freshly-ground black pepper, to taste
- Fresh Italian parsley, chopped
Preheat the oven to 475 degrees. Remove the giblets from the chicken and discard. Trim excess fat.
Place the chicken, breast-side down, on a rack in a roasting pan. Squeeze ½ cup lemon juice and pour all over the chicken. Slice the remaining lemons in half. Stuff the lemon halves, thyme sprigs, and rosemary sprigs inside the chicken cavity.
Put the chicken in the oven and begin roasting, uncovered. Meanwhile, mix together the olive oil, sage, salt, and pepper.
After the chicken has roasted for about 20 minutes, remove from the oven and spoon some of the olive oil mixture on top. Turn the chicken breast-side up and baste again. Return to oven.
Check on the chicken after 20 minutes have passed, and baste with the remainder of the olive oil mixture. The breast should be beginning to brown; if not, roast for a few more minutes.
Reduce heat to 325 degrees and roast for about 45 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 160 to 165 degrees.
Tilt the pan or the chicken to let the juices from the bird’s cavity flow into the pan (if they are red, cook another 5 minutes). Remove the chicken to a platter or carving board and let it rest for about 5 minutes.
Meanwhile, pour the pan juices into a clear measuring cup, and spoon off as much of the fat as you can. Carve the chicken, sprinkle with parsley, and serve with the juices.