Dish 3: How to Eat Now from the Farmers Market



Roasting a Chicken is always delicious. Roasting a Chicken steaming itself in Garlic, herbs, fresh lemon and white wine? Meteoric gorgeousness. And beyond simple.

You will need:

  • 1 small roasting chicken (2.75-4 lbs) from your Farmers Market or local butcher
  • 2 heads of garlic
  • 3 Meyer Lemons
  • Fresh herbs: I bought Thyme but have Sage and Rosemary growing in the garden and dried Oregano in the Pantry. Think 1-2 tablespoons of each.

Preheat oven to 450’F. Rub the interior of a Dutch Oven with olive oil. I am a hopeless convert of Staub Dutch Ovens.

Place the heel of a bread loaf or a slice of French bread (stale or fresh) in the center. You must elevate the chicken in some way so it steams in the wine. (*And that gooey chicken-fat, white-wine bread is like crack at the end.)

Wash your chicken and pat very dry with a paper towel. Place chicken on top of bread in the center of the Dutch oven. Rub olive oil over the top of chicken  (Keep washing hands every time you touch raw chicken).

Pour 1/2 cup-2/3 cup dry white wine into the well if the pot around the chicken.

Lift chicken butt and stuff cavity with 1 sprig thyme, rosemary, and sage. Add 3 cloves garlic (unpeeled but topped) and “close” with half a lemon facing inward. This steams herbs up into the chicken while roasting. (Wash hands.)

Sprinkle chicken liberally with kosher salt (think spreading 1 tablespoon over the top and sides) and a few twists cracked pepper. I throw on a liberal pinch of dried Oregano here but that’s up to you. Coarsely chop fresh Sage, Rosemary, and Thyme. Spread over top and sides.

Remove excess garlic skin and top 2 whole heads of garlic. Slice remaining lemons in halves. Place lemons and garlics around chicken.

Cover and slide chicken into oven for 80-90 minutes. Be sure to baste chicken with well juices half-way through at the 45 minutes mark.

Be sure to baste half way through to ensure a crispy, flavorful skin.
Be sure to baste half way through to ensure a crispy, flavorful skin.  Silicone basting brushes are ideal and dishwasher safe.

Remove from oven when finished and uncover. Let chicken stand for 5-10 minutes. Carve up. Serve alone for a deliciously protein-rich meal or with a fresh local greens salad. You can also roast root vegetables, onions and potatoes too from my BEST ROAST CHICKEN recipe which is this dish with a few more steps.  We served solo last night.

An easy, luscious one pot meal with minimal cleanup and all the flavor of a fancy dinner.

Very easy clean-up.
Very easy clean-up.

Happy Eating!

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