Terrifically Tasty Chicken (so easy, too)

You will need:

(1) One whole chicken. I like the French cornfed ones, but any bird that looks good will do.

(2) Salt and pepper or the herbal salt of your choice. I used Silk Route brand Seasoned Sea Salt (which has paprika, coriander seeds, mustard seeds, other nice things) but have occasionally used another filled with parsley, oregano, rosemary, thyme, celery.

(3) Olive oil

(4) Some veggies--I used zucchini and red bell pepper. 

(5) Garlic--used the elephant garlic cloves. Easier to peel and slice.

(6) a lemon.

Salt the chicken and put it in a dish in the fridge for a couple of hours or overnight. An hour before you'd like to start cooking, take it out and set it aside. Pop the lemon in (after rinsing, cutting off the end with the stem, and poking a few holes so the juice will flow into the chicken). Slice the zucchini, pepper, and garlic. Heat olive oil in a frying pan and toss in the veggies. When they're nicely sautéed (just a few minutes) put them in a medium-sized pyrex baking dish (one a little bigger than the chicken). Put the chicken on top. (At this point, I spotted a few cherry tomatoes and threw them in).

Slide into a preheated 200º celsius oven (400º or slightly less Fahrenheit) for about an hour--or a little more. If the chicken starts to look brown, flip it over and let the underside cook for half an hour. Flip it back around fifteen minutes before you want to eat. If the veggies look like they're drying out or the chicken looks too brown, put a little aluminum foil over it. 

You can always make rice in the rice cooker--jasmine or basmati are good. 

Serve with a glass of cold, dry white wine.