20011 (Washington, DC) Office delivery?

show messages
hide messages
Skip to Content
Shop by recipe What's Cooking Now
Dietary Concerns
Theme
Special Occasions
Course
Advanced Recipe Search

 


COUNTRY ROAST CHICKEN
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
INGREDIENTS (CLICK TO BUY)

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

Print Print recipe
PREPARATION

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
 Farm Fresh
 
  Garlic - $3.99/lb
 Farm Fresh, Med
 
  Varanda do Conde Vinho Verde
This product is currently unavailable.
 
  Coleman Organic Whole Chicken - $3.19/lb
 
 
You May Already Have
  Organic Yellow Onion, Medium - $2.29/lb
 Medium
 
  Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
 1lb
 
  Celery, Medium - $2.99/ea
 Farm Fresh, Med
 
  Morton's Regular Salt - $0.99/ea
 26oz
 
  Gefen Ground Black Pepper - $1.88/ea
 3oz
 
  Bertolli Classico Olive Oil - $11.99/ea
 25.5oz
 
Email a copy of this recipe on the day of delivery! Estimated Total:  
save recipe as list



Home   |   Your Account   |   Help/FAQ   |   Contact Us
© 2002 - 2015 Fresh Direct, LLC. All Rights Reserved.

Privacy Policy  |  Customer Agreement  |  A note on images for AOL users