Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine rosemary, thyme, salt and pepper. separate chicken skin from chicken breast and thighs by running your fingers between the meat and the skin, being careful not to tear the skin but, to create a "pocket" between the meat and the skin. rub seasoning mixture in the "pockets" and distribute garlic slivers beneath the skin. place any remaining seasoning and garlic in the cavity of the bird. cover in container or plastic bag and refrigerate a minimum of 4 hours. overnight is preferable to get the full effect. preheat oven to 500 degrees. place chicken on a vertical roasting rack or breast side up in a roasting pan. roast bird for 35-45 minutes or until the meat thermometer reads 190 degrees. remove skin prior to serving.

Target recipe: cut up a chicken or two, or get the chicken already cut up. rub some lemon juice on each piece. sprinkle some freshly ground black pepper on the chicken to taste. let sit for 30 minutes. now put about 2 inches of peanut oil in a cast iron skillet. now heat the oil. pat the chicken dry, now dip the chicken pieces in flour, and salt to taste. add to the hot oil. turn chicken after about 15 minutes, and continue cooking for an additional 10 minutes or so, or until done. i really like how the chicken turns out.