The flavor of a chicken roasted in this way varies according to the herbs you want to add to the mixture. You can make it more or less pungent as you prefer, or according to what you serve alongside it. I always serve crisp, roasted potatoes with olive oil, lemon, and garlic. Superb either hot or cold, this has to be one of the most delicious ways to cook chicken joints to make a tasty, melting, juicy dish. If possible, use free-range chicken joints.
I also cook rabbit, jointed in exactly the same way. Rabbit is much underrated and I believe should be more widely used. However, it does tend to dry out quite quickly, so do be sure to baste more frequently than if you were cooking chicken.
© 2008 Valentina Harris. All rights reserved.