Arizona in the Saddle | Page 29

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. Arizona’s Premier Fence and Welding Company Custom Roping & Riding Arenas Horse Stalls • Horse Fence Mare Motels • Pipe Fence Property/Perimeter Fence Dog/Yard Fence Carports and More! m home... ve done with our far “We love what you ha deeply appreciated. egrity and effort are ur professionalism, int Yo and the stalls are large parrots are safe r horses, ponies and Ou is unparalleled. ul. Your custom work functional and beautif lls unique and g our fencing and sta Thank you for makin na’s best!!” n Miller is simply Arizo indestructible. Shanno C ~ Celebrity Equine LL 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. Email: [email protected] AZintheSaddle.com Call for a FREE Quote! 602-402-3348 [email protected] www.millerfencingaz.com May 2015 29