Lay the chicken on a roasting rack inside a baking pan
1 free range chicken
Stuff the inside of the chicken with 1 tablespoon coarse salt, crushed (not peeled) garlic cloves, a sprig of rosemary, thyme, sage and the lemon cut in half
Pour inside the baking pan enough water cover the bottom with at least 1 inch - 2.5 cm height
Bake in a hot oven at 390 F - 200 C for 40 minutes, then turn and cook for another 10 minutes depending on the side of the chicken
The chicken will be ready at an internal temperature of 190 F - 88 C
Black rice
Boil the black rice in salted water for 20 minutes. Drain when done
1 cup Black rice, 1 teaspoon salt
The yogurt sauce
Peel and grate the cucumber and squeeze the water out
1 cucumber
Add the chopped parsley, mint and cumin
½ cup freshly chopped parsley, ½ cup chopped mint leaves, 1 teaspoon cumin
Squeeze 1 lemon juice, add the yogurt and season with salt and pepper
9 oz light Greek yogurt, 1 lemon juice, salt, black pepper
Serve the chicken with the block rice drizzled with the yogurt sauce
Video
Notes
I lay the chicken on a roasting rack and put it inside a deep baking pan. I cover the bottom of the pan with water at about 1 inch - 2.5 cm high. While cooking, the steam from the water will keep the chicken nice and moist.Depending on how big is the chicken, you may need to cook it for 50 to 75 minutes at 390 F - 200 C.The best way to always have a perfectly cooked chicken is to reach an internal temperature of 180 F - 88 C.