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About the Dish

  • Whole Pasture-Raised Chicken

    Whole Pasture-Raised Chicken

  • Lemon

    Lemon

  • Rosemary

    Rosemary

  • Carrot

    Carrot

  • Onion

    Onion

  • Baby Potatoes

    Baby Potatoes

  • Snap Beans

    Snap Beans

METHOD

1
MISE EN PLACE • Heat oven to 425° F. • Discard lemon ends. Halve remaining lemon lengthwise. • Cut carrot in 1-inch pieces. • Cut each onion into 6-8 wedges. • Halve or quarter potatoes. • Trim green beans.
2
• Coat a baking sheet with 1/2 teaspoon olive oil. • Remove neck from chicken cavity. Discard, or save for another use. • Pat chicken dry, and transfer to baking sheet.
3
• Rub chicken with 1/2 teaspoon olive oil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. • Stuff chicken with rosemary sprigs and lemon.
4
• In a bowl, toss carrot, onion and potatoes with 1/2 teaspoon olive oil and 1/4 teaspoon kosher salt. • Spread vegetables around chicken.
5
Bake chicken and vegetables in oven 30 minutes.
6
While chicken bakes, in a bowl, toss green beans with 1/2 teaspoon olive oil.
7
• Stir vegetables on sheet pan. • Scatter green beans over vegetables. Bake until chicken is cooked through, 25-30 minutes. (If vegetables are becoming too brown to your liking, transfer them to a serving platter as they brown.)
8
• Let chicken rest 10 minutes. • Carve chicken into serving portions. • Divide chicken and vegetables between plates, and enjoy!