我的favorite, 經常做的， 很好吃， 容易做，
Roasted Chicken with Watercress
* 5 lb whole chicken
* salt and fresh ground black pepper to taste
* 3 lemons - halved
* 4 sprigs thyme
* 2 sprigs rosemary
* 6 cloves garlic - crushed, unpeeled
* 1 onion - sliced
* olive oil as needed
* 1/2 cup chicken stock or broth
* 2 tbsp walnut or hazelnut oil
* 2 bunch watercress
Crush and unpeeled 6 cloves garlic. Set aside.
Halve 3 lemons.
Add the crushed garlic, 4 sprigs thyme, 2 sprigs rosemary, Lemons juice,
salt and fresh ground black pepper into a large bowl. Mix well.
Put the chicken into the bowl, rub the chicken around with the mixture.
Then stuff the chicken with the mixture. Leave it with breast side down.
Peel and slice the onion. Spread the onion slices on a roasting pan.
Then put the chicken on the top. Tuck the chicken wings into the chicken body.
Use a string to tie the chicken legs together.
Drizzle the chicken with the juice in the bowl and olive oil.
Preheat oven to 400F, and roast the chicken for 1 hour and 15 minutes.
Meanwhile, Put 2 bunch watercress into a large bowl.
After the chicken is done, put the chicken into a large bowl, let rest at least 10 minutes.
pull the fat out of the roasting pan. Now the pan is still very hot.
Add 1/2 cup chicken stock or broth into the pan, rub off the sticking things in the pan.
Strain the mixture in the pan on a bowl. We can get the sauce in the bowl.
add in juice of half lemon, some salt and 2 tbsp walnut or hazelnut oil. Mix well.
Now cut and carve the chicken.
Put some chicken shred into the watercress bowl. Pour in some sauce.
Then place the watercress on a plate, and place chicken pieces onthe top of the watercress. Spoon some sauce on the chicken pieces.