Simple is Delicious

Frivolity and fussiness aside, the most delicious food is more often than not the simplest. Nothing embodies simplicity to me more than roasted chicken. There's something so soul-warmingly special about a really good roasted chicken that all the foam and fanciness can't possibly touch. With a beautiful pasture-raised chicken from Dewberry Farms (thank you Wheatsville) the best you can do is use proper technique, get out of it's way and let the chicken shine.

Meyer Lemon and Herb Roasted Chicken
(Recipe serves 3-4 people)

(Served here with Potato Puree, sauteed Leeks and Maitake)

1 3lb. Whole Chicken, innards removed, trussed (if you don't know how, ask your meat-person)
1 Meyer Lemon, split
1 yellow Onion, sliced
5 cloves, Garlic, smashed
3 springs, Rosemary
3 bunches, Thyme
1 bunch, Italian Parsley
2 T. Butter
Salt, Pepper and Canola Oil as needed

Place onion, half the herbs, and 3 cloves of the garlic in a roasting pan. Toss with Canola Oil.
A rack is not necessary, but use one if you have it.


Set aside half the lemon, 2 cloves garlic, half the herbs. This is your stuffing material.


Season the outside AND inside of the chicken with salt and pepper.
Sear chicken on all sides to brown in a hot skillet with enough Canola oil to coat.


Remove chicken.


Stuff cavity with reserved stuffing materials (lemon, garlic, herbs.)

Squeeze half the lemon over the bird.
Rub the outside of the bird with the butter.
Roast at 400 F for about an hour and a half. (roughly 30 minutes per pound)
Do not rely on the time, it is just a guideline. The best way to tell when a bird is done is a thermometer. The desired doneness for poultry is 165 F, but pull the bird when it measures about 158-160. It will continue to cook as it rests. The best place to take a bird's temperature is the joint where the leg meets the body.

As the bird rests, remove the lemons from the cavity and squeeze over the bird.
Carve up your bird and enjoy with your desired sides.
Be sure to drain off the pan drippings and use as a complementary sauce.
Enjoy!

A note: When you've picked your bird clean, use the carcass and some mirepoix/herbs and make some homemade stock.