Recipes - Chicken Biba.

• 1 5-7 lb. roasting chicken (I like the Purdue roasters)
• 2-4 cloves of minced garlic (I always use 4 because I LOVE garlic)
• 2 teasp. sage
• Fresh rosemary (I use a lot because I really like rosemary-but if you need specifics use a healthy tablespoon)
• 1 lemon
• 3/4 c. olive oil
• Salt and pepper (use kosher salt)

Preheat oven 450. Place chicken in roasting pan with rack. Combine garlic, spices, oil and 1/2 squeezed lemon in small bowl. Season chicken inside and out with salt and pepper. Use 1/2 of oil and spice mixture under the skin of chicken and over the skin as well. Then squeeze other 1/2 of lemon inside and out of the chicken and place the spent lemon halves inside the chicken. Place in oven for about 11/2 hours. (The reason I like the Purdue roasters is because they have the pop up timers so you donŐt risk over cooking it.)

While chicken is baking, cut up some potatoes, sweet potatoes, peppers, onion and carrots. Place in a roasting pan and put remaining oil and spice mixture all over the vegetables. Season with salt and pepper. After chicken has been roasting for about a 1/2 hour, put vegetables in oven. They usually take about an hour. While vegies are baking, stir occasionally. Most importantly while you are waiting for this delicious meal to cook, pour yourself a nice glass of wine, put your feet up and relax!