Roast Chicken of the Stewards

Medieval Spice Blend:

1 teaspoon sage
1 teaspoon parsley
1/2 teaspoon cinnamon
Black pepper, to taste
Small pinch of cloves

Mix together and sit aside.

The Dry Brine:

1 whole chicken - leave the skin on
Sea salt, ground

Pat the entire chicken dry with paper towels - inside and out. Rub plenty of salt all over the bird, cover and refrigerate at least 8 hours to over night. The dry brining method will make the chicken tender and moist inside by drawing out the natural juices.

The Cooking:

1 whole brined chicken - leave the skin on
1 to 2 cloves of garlic, minced
1/2 small onion, largely diced
1/4 small lemon, cut in thick round slices
Medieval spice blend, to taste.

Remove the chicken from the fridge and sit on the counter for at least one hour before cooking.
When ready to roast, rub the entire chicken with the medieval spice blend and add 2 or 3 lemon rings inside the cavity of the chicken. Tie the legs together and fold the wings under.

In a roasting pan, a layer of the largely diced onions and top with the chicken. Roast uncovered 10 minutes on 450F then reduce heat to 350F and cook 20 minutes per pound then cook an extra 15 to 20 minutes.  Remove from oven when golden brown. Cover the bird with foil and let sit 10 to 15 minutes before carving.

Source: All Recipes