Farmer’s Market Roast Chicken
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings30
minutes1
hour15
minutesAs you know, Roasted chicken is my true comfort food. There is just something so nourishing and warming when I eat it. It just makes me feel happy when roasting a chicken and also eating it. I love the Healdsburg farmer’s market because I do love to get the small farm, organic whole chicken’s. There is a huge difference in flavor between the organic chicken’s you get at the grocery store vs the small farm, wild chicken’s you buy. The flavor and the meat are so much better.
Ingredients
1 whole chicken, preferably organic (4-5lbs)
1/4 cup olive oil
Kosher salt and fresh ground pepper
2 whole lemons, zested (first), juice, and sliced
1 lb shallots, skin removed and if large cut vertically, in half or quartered
1 -2 bunches of carrots, peeled and cut into 1-2 inch chunks
1/2 cup white wine or chicken broth
2 Handfuls fresh herbs of your choice: thyme, sage, chives, parsley
Directions
- Preheat oven to 400. Get out a roasting pan and add the shallots and carrots and some of the fresh herbs and some of the sliced lemon. Place the chicken on the vegetables, pat the chicken dry, inside and out. Season the chicken with ample amount of salt and fresh ground pepper. Stuff the cavity with some of the herbs and sliced lemon.
- Rub olive oil all over the chicken and drizzle a little all over the vegetables. Rub the lemon zest all over the bird and some underneath the breast skin.
- Add the lemon juice, pour a little in the cavity and the rest all over the vegetables.
- Place the chicken in the oven and after 30 minutes, pour the white wine over and around the bird.
- Roast for 15 minutes and baste the bird. Continue this until the bird is fully cooked and an instant read thermometer between the leg and breast registers 165. The skin should be golden brown and crisp. If the skin is not crispy enough, turn the heat to 450 for 5 minutes.
- Remove from oven and allow to rest for 10 minutes lightly covered with foil.
- Remove chicken to a cutting board and carve and serve with the vegetables and drippings. Serve with couscous, farro, potatoes or rice. I like to serve this with a green vegetable either sautéed Swiss Chard or steamed broccoli.
