Light, fresh meals are fabulous for Summertime dining. Use fresh herbs like basil, sage, tarragon, parsley, rosemary, and cilantro wherever possible. Herbs are readily available at your local grocery stores or farmers’ market. Grab a handful of each and rough chop into a salad mixture with arugula. Add olive oil, garlic, and a tablespoon of chopped, rinsed capers. Season with salt and pepper and dress your roasted chicken! Usually, I roast my chicken whole. Today, I roasted the two halves, with olive oil, salt and pepper in a 425 degree oven. Make sure the chicken is close to room temperature and dry before cooking. Coat with olive oil, then season with sea salt and pepper. Place your two halves of chicken in a large oven safe pan, skin side up. Put two halves of a lemon in the pan, cut side down. With a few tablespoons of fat in the pan (I used duck fat from my Product Review page), baste the chicken every 7-8 minutes. Once the skin appears crispy, about 30 minutes, use a meat thermometer to check the temp of your meat to 155-160. Always check the temp in the thickest part of the bird, near the thigh bone. Safety tip: remove the pan from the hot oven to baste and check temperature. Never reach into the oven to work. Any splatter of grease on bare skin will cause a reflex reaction which can end up even worse. Also, leaving your oven door open will cause the temperature to drop causing longer cooking times, and uneven cooking. Once your chicken is done, remove from the oven, let rest a few minutes, then put your herb mixture over the bird. This is a great paleo meal to enjoy al fresco.