Farmers Market
Chicken Dinner
Authorized
Dealer for
Noble Panels
& Gates!
Recipe courtesy of tastefoodblog.com
Ingredients
• 1 (4 pound) chicken
• Salt
• Extra-virgin olive oil
• Freshly ground black pepper
• 3/4 pound garlic scapes
• 1 pound small yukon gold potatoes, halved crosswise
• 1 large head of garlic, outer layers of skin removed,
top trimmed by 1/2 inch to expose the cloves.
• 1 untreated lemon, halved
Salad:
• 6 ounces lambs lettuce (mache)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
Preparation
1. If you have time, season the chicken all over including inside the cavity
with salt. Place in a bowl or on a rimmed dish and refrigerate uncovered for a
few hours. Remove from refrigerator 1 hour before roasting. Drizzle and coat
with olive oil. Season with freshly ground black pepper.
2. Prepare a grill for indirect cooking over medium-high heat (about 400°F/
200°C). If using an oven, preheat to 400°F.
3. Snip off the green stalks of the garlic scapes and set aside. Place the bulbs,
the potatoes and garlic head in a large bowl. Drizzle with about 2 tablespoons
olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss
to coat, then dump the vegetables into a large cast iron skillet (or grill-proof
baking dish). Nestle the chicken into the center of the vegetables, breast-side
up. Roast over indirect medium-high heat until the chicken is thoroughly
cooked through, 1 to 1 1/4 hours, basting occasionally with pan juices and
rotating the pan from time to time to ensure even cooking. Remove from heat
and transfer the chicken to a cutting board. Let rest for 15 minutes.
4. While the chicken rests, squeeze the roasted garlic into the pan and gently
mix around to combine with the juices and vegetables.
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5. Finely chop the green garlic tips and place in a bowl. Add 1 teaspoon finely
grated lemon zest and juice of 1/2 lemon, 1 tablespoon olive oil, and a pinch of
salt. Stir to combine.
6. Place the lambs lettuce in a large bowl. Whisk the oil, lemon juice, mustard
and salt in a small bowl. Add to the lambs lettuce and toss to coat.
7. Carve the chicken into serving pieces and arrange on a large serving platter.
Arrange the roasted potatoes and garlic scapes around the chicken. Scatter the
lambs lettuce around the chicken and vegetables. Spoon some of the pan juices
over the chicken and vegetables and sprinkle with the gremolata.
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May 2015
29