First, you need a small chicken. Preheat oven to 400F. Rinse the chicken, pat it dry, then smear with unsalted butter and drizzle a little olive oil over, and sprinkle with sea salt and pepper. Squeeze a lemon all over the chicken, including the inside cavity, then put the squeezed lemon inside the chicken. Roast for an 1/2 hour, then turn heat down to 350F. Roast for an hour to an hour and a half, or until the legs move easily when jiggled - it depends on the size of the chicken and the temperature when it was put in the oven.
For the green sauce:
Take a stroll through your garden or herb garden ( or your fridge!) gathering mild greens in a basket. Avoid strong-tasting herbs, as this is a mild, fresh-tasting sauce. Avoid basil, sage, more than a pinch of oregano, garlic.
1 cucumber, washed and partly peeled, cut up
a handful of arugula
a handful of green tomatoes
a small handful of onion/scallion tops
a handful of parsley, both Italian and frilly
a few stems and leaves of green chard
a few chives, snipped
a small handful of nasturtium leaves
sea salt and pepper
a few drizzles of olive oil
Oh how I wish I had bought some tomatillos! They are amazing ! Tangy, spicy, delicious. And sorry to to have forgotten to bring home some radish leaves, which are amazingly tasty in sauces, like this, or green smoothies.
Place in food processor and coarsely puree. Taste, and correct seasonings- it usually needs more salt. Serve on top of sliced roasted chicken, along with the last tomatoes and some fingerling potatoes.