1. Heat oven to 425 degrees F. 2. After washing chicken, wipe with paper towels and season the chicken and cavity with salt and pepper. 3. Using a mortar and pestle, pound the parsley, chervil, chopped onion, butter, cumin, cayenne pepper, and 1/2 tsp salt to a paste. 4. Spread the paste carefully over the whole chicken with a spatula. 5. Place a skewer through the wings of the chicken to secure them closely to the sides of the bird during cooking. 6. Lay the chicken, breast side down, in a roasting pan and roast for 20 minutes until lightly browned. 7. Turn the bird over so that the breast is up and roast for another 15-20 minutes. 8. Remove chicken from oven and turn down the heat to 350 degrees F. 9. Meanwhile, lightly dust the chicken breast with flour. 10. Place chicken back in oven. 11. Baste with pan juices and continue to roast for about 1 hour or until the chicken is done, and continue basting frequently during cooking time. 12. When done, the juices will run clear when you push a skewer through the thickest part of the leg. 13. Remove chicken to a cutting board and carve. 14. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
