• 1 roasting chicken
• salt and pepper
• 1/2 cup olive oil
• 5 heads garlic broken into cloves

• 3 sprigs fresh rosemary
• 4 lemons, halved
• 1/4 cup walnut oil

Heat oven to 375°. Wash chicken and remove any visible clumps of fat. Wash fat, pat dry and set aside. Salt and pepper the cavity, pour in a spoonful of olive oil and stuff in a handful of garlic and rosemary. Squeeze in the juice of a lemon and add the lemon halves. Truss the chicken. Brush the chicken with olive oil, sprinkle with salt and pepper, and set it breast side up in a large casserole pan. Flatten the reserved fat with your fist and lay them over the breast. Smash the rest of the garlic cloves with the flat of your knife and lay them over and around the chicken with the rosemary. Squeeze the rest of the lemons, tossing the halves around the chicken also. Set the casserole in the lower 1/3 of the oven. Basting is not necessary; however, feel free to do quick basting with the accumulated juices. After an hour turn the temperature up to 400° and continue roasting letting the chicken brown. When chicken is done (juices run clear), remove from casserole to a platter. Drain the juices from the casserole through a sieve. Use a ladle to press garlic and herbs through to extract their juices. Whisk in walnut oil and season to taste with salt and pepper. Serve sauce over chicken. Goes well with roasted potatoes.