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from "A Tale of 12 Kitchens" by Jake Tilson

I hate carving chicken – it gets cold and loses flavor and moisture. I like the meat attached to the bone in great chunks. Like so much farmhouse cooking, this requires little preparation for a wonderful result. Make sure it can be eaten as soon as it is ready as it doesn't like hanging around.

Serves 6
 A Tale of 12 Kitchens

A bed of vegetables, such as chopped celery, onions, carrots
3 sprigs fresh rosemary
6 cloves garlic, left unpeeled
1/2 cup white wine
1 large free-range organic roasting chicken, cut into 12 pieces (legs cut into 3 pieces each, breasts cut into 3 each)
Salt and pepper
3 tablespoons olive oil

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Preheat the oven to 400°F. Spread the bed of vegetables in a large roasting pan – I often use Swiss chard stalks, large sliced onions, halved carrots and whole celery stalks. Add the rosemary, garlic and white wine. Place the chicken pieces skin side down on the vegetable bed. Season with salt and pepper, and drizzle with the olive oil.
Roast the chicken for 1 1/2 to 2 hours, basting occasionally with the pan juices, particularly toward the end. After 1 hour, turn the chicken pieces over and add a little water to the roasting pan if it's become dry. The chicken is cooked when the thigh juices run clear when pierced. Transfer the vegetables to a wide hot serving dish. Cut the larger chicken pieces in half, and place on top of the vegetables. You should have portion-sized pieces of succulent browned chicken. No carving knives, no fuss, just mouthwatering chicken. Serve with the platter of roasted seasonal vegetable – finely cut beets or thin slices of turnip and zucchini.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Rosemary - $1.99/ea
 approx. 2oz
  Garlic - $3.99/lb
  Varanda do Conde Vinho Verde
This product is currently unavailable.
  Coleman Organic Whole Chicken - $3.99/lb
You May Already Have
  Yellow Onion
This product is currently unavailable.
  Cal-Organic Organic Carrots - $1.59/ea Save! 2 for $3.00
 approx. 1lb
  Ocean Mist Farms Celery - $2.49/ea Save! 2 for $4.00
 approx. 1lb
  Morton Regular Salt - $0.89/ea
  Gefen Ground Black Pepper - $2.79/ea
  Bertolli Classico Olive Oil - $10.99/ea
 25.5fl oz
Estimated Total:  
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