WHOLE ROASTED CHICKEN WITH SPRING VEGETABLES RECIPE

June 05, 2014

We have delicious whole chickens that are pasture-raised from Polyface and certified organic from Pennsylvania.  There are so many great looking spring vegetables in the market right now but you can do this recipe with any assortment of vegetables.  Tonight I decided to use fennel, spring onions and carrots...

Step 1 - Pick up your whole chicken from your friendly local butcher.

Step 2 - Pre-heat your oven to 375 degrees. Rinse your chicken and pat it dry. Start by adding some flavor boosters to the cavity along with some salt and pepper.  I went with 2 lemon halves, 4 smashed fresh garlic cloves and a bunch of parsley. Tie the legs together.

Step 3 - I like to loosen the skin over the breast and rub a Tblsp. of butter under the skin.  Then rub the outside with butter or oil and add seasoning.  We carry some amazing local spice packets from Aromatic Spice Blends located in Vienna, VA that work great for seasoning. Make sure the chicken is liberally salted and peppered along with any seasoning you use.

Step 4 - Cut up all of your veggies, toss in olive oil, salt and pepper.  Arrange around the chicken in a large baking dish.

Step 5 - Take a drink, kick back and relax!  In appx. 1 hour and 20 mins your chicken and veggies should be perfect, dependent on the size of the chicken.  Let the chicken sit for 15-20 mins before serving.

Tonight we went with the Lobetia Organic Tempranillo. It's the perfect red for the warmer months and a great deal at only $12.99 in the shop.  It is fresh and bright with notes of strawberries and cherries and a long, complex finish.  Great bottle all around!

 

Enjoy!

 




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