Roasted chicken

1 fresh, natural whole chicken

a head of garlic
olive oil
sea salt
freshly ground black pepper
bay leaves
cinnamon
a hot pepper, cut in half and placed inside the cavity of the bird
sage
thyme
delicious smelling curry powder (follow your nose) - optional
3- 4 limes

season to taste ... do whatever makes sense to you. rubbing the bird with the garlic, olive oil and herbs. put some of the seasonings and garlic inside the cavity. cut in half and squeeze the limes onto the bird. rub again.

put the bird into the oven, cover,and cook for 1 1/2 - 2 hours ... depending how large the bird is. when i'm in a rush, i'll ask the butcher to quarter the bird for me and cook it that way. i know the bird is cooked when the meat along the bone is no longer pink/red. it's always important for the bird to be completely cooked through.