• 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
  1 sprig fresh rosemary, 1 sprig sage leaves, 1 sprig thyme, 1 non treated lemon, 5 cloves peeled garlic cloves
• Pour on the top of the chicken coarse salt and Provencal herbs and massage. Make sure the entire chicken is covered
  3 tablespoon sea coarser salt, 3 tablespoon Provencal herbs
• 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