I rarely roast chicken, since here on the island we get the worst and cheapest kind from the mainland, or the old-fashioned, tough local roosters that need to cook slowly in a broth…
Costas picked me up at the airport when I returned from my US trip, last week, and while we waited for the ferry we got this free-range chicken at the well-stocked Lavrion supermarket, near the port.
I haven’t roasted a bird since Christmas, I realized. Looking around in the kitchen I decided to make my basic flavoring paste using preserved lemons—I have lots from last year and I am ready to make more—garlic of course, and also oranges. Costas has filled our large wooden trough with delicious fruits from our neighbor Maria’s garden. Our overgrown rosemary bushes need trimming, so I used some of the fragrant sprigs in my roast.
See the Recipe: Roasted Chicken with Rosemary and a Preserved Lemon, Garlic, and Orange Paste
