Amy's roasted pastured chicken

New Life Journal, August-Sept, 2003

1 fresh whole pastured
chicken
1 tablespoon olive oil
4 garlic cloves
3 tablespoons lemon juice
2 tablespoons rosemary
1 tablespoon crushed
peppercorns
2 teaspoons sea salt

Stuffing

1 cup of chopped onion
1 lemon
1 tablespoon rosemary
soy sauce (optional)

Preheat oven to 400. Thoroughly rinse chicken. Place chicken in a roasting pan. Mix olive oil minced garlic, lemon juice, and rosemary iF1 a bowl. Brush on all sides of chicken. Place chicken breast side up and add crushed peppercorns and sea salt. Add small amount of water to bottom of pan. Stuffing- Cut lemon into quarters, squeeze juice into the chicken cavity. Add onions and the already squeezed lemons to the cavity, along with the rosemary and a dash of soy sauce (optional). Cook unto vered for about 10 minutes. Reduce heat to 350. Cover chicken loosely with aluminum foil and continue to bake for approx 60-90 minutes. Check to see if chicken is done by making a cut inside the thigh to ensure the meat is thoroughly cooked.