Sunday, November 13, 2011

Roast Chicken Dinner

A family Favorite.  Tonight we put in Yukon Gold potatoes from Little Organic Farm, dual colored carrots from Tomatero Farm, onions and garlic from Full Belly Farm and anise from Draper Farm.  Tossed together an Asian pear, toasted pecan and pomegranate seed salad.  For the salad, Asian pear from Gabriel Farm, pomegranates from Twin Girls, red butter and red leaf lettuce from County Line Harvest.  I got the organic pecans from Nuts Online and soaked them overnight in salted water then dehydrated them for about 12 hrs. in the dehydrator (you can do this in the oven if it goes down to 150.)

This looks really complicated but it is very simple and although it takes a while to roast you spend very little time in the kitchen...Also, will be making a stock from the bones after--stay tuned for that!

1 3-4 lb. whole chicken (mine is Marin Sun Farms) Extra Virgin Olive oil (Bariani Olive Oil ) Coarse Sea Salt and pepper
2 onions (pick your favorite variety--I used one red and one yellow)
2 small fennel bulbs or 1 large
1 head garlic (optional)

Preheat your oven to 375.  Rinse your chicken and pat dry.  Set in roasting pan in a rack.  Drizzle olive oil, salt and pepper on entire chicken.  Chicken should be breast side down.  I don't mess around with tying it or using extra herbs if I'm short on time but feel free if you have the bandwidth.  Put the chicken in the oven for 45 min.  Before the 45 mins. are up slice your onions and fennel into rings and cut the head off the garlic bulb.  If you add any root vegetables get those ready to throw in as well.  At 45 min. CAREFULLY pull your roasting pan out and scatter all the onions and fennel under the chicken and if doing whole garlic place in cut side down.  Turn the chicken over as well and put everything back in the oven.  Again, go slow on this--I have numerous burns on my arms thinking I could just leave everything in the oven and throw it all in.  At the very least pull the chicken out on to the oven door.  Lower temp to 350 and roast for another 45 to 1 hr. About 30 min. before you pull the chicken throw in potatoes if using and then carrots can go in for the last 15min.  At those times, you can toss the onions and fennel to coat all the veggies.  I never need to add more oil to this dish as the pan juices do plenty to coat everything.

The onions and fennel really make the chicken super tender but you can overcook this so don't let it go longer than 1 hour 45--at 2 hours as the breast can be a little on the dry side.

The onions and fennel caramelize beautifully and the roasted garlic cloves are sublime!  

Dressing for the salad:
Just combined everything and tossed in a bowl with a small amount of RAW organic honey blended with pomegranate vinegar, olive oil and a little sea salt

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