Ernest Reynoso Gala

FRENCH MEDITERRANEAN ROAST BUTTERY CHICKEN

French Mediterranean Roast Buttery Chicken
by Ernest Reynoso Gala

1-1/2 kilos whole chicken
1 tablespoon rock salt
1 teaspoon coarsely ground peppercorn
2 lemons, cut in half crosswise
3 tablespoons fresh rosemary leaves or 1 teaspoon dried rosemary
1 big head crushed garlic with skin on
1 cup melted butter

For the sidings:

8 big salad tomatoes
2 medium eggplants

Preheat oven to 375°F or 185°C. Put foil on roasting pan. Put metal rack on pan.

Clean the chicken. Remove the ass and fat inside the cavity, and chop off the wing tips.

Rub chicken with rock salt, pepper, rosemary, garlic, and juice of two lemons. Insert four lemon halves into the cavity. Tie legs with a string. Pour 1/2 cup of the melted butter inside the cavity and on top of chicken. Put on metal rack.

Arrange the tomatoes and eggplant in a separate foil-lined tray. Pour the remaining 1/2 cup butter. Roast 40 minutes.

Roast chicken for one hour and 30 minutes. Serve with rice or pasta or salad greens.

For the sidings:
Make a 1/4-inch deep cross at the bottom of each tomato. Put on a tray, and sprinkle with two teaspoons rock salt.

Slice the eggplants diagonally into one-inch thick pieces. Arrange on a tray and sprinkle with one teaspoon rock salt.

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