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Kitchen - Recipes
Serves 4
This chicken has wonderful flavors and is so easy to make. This time of year I steam fresh green beans from farmers market and make a big salad of 'just picked' greens from Jay Hill Farm1 with a balsamic vinaigrette. It makes for a healthy and great meal!
Ingredients:
1 chicken, 3 to 4 pounds
2 TBSP Black River Creole Seasoning2
2 TBSP Butter, softened
2 TBSP fresh oregano3 (optional)
 2-3 sweet onions, quartered
Extra virgin olive oil
Celtic Sea Salt
Pepper
Preheat oven to 450 degrees. Rinse the chicken inside and out and pat dry. Drizzle olive oil, salt and pepper inside the bird and place in a large roasting pan on a rack; breast side up. With your fingers, separate the skin from the meat on the breast. In a small bowl mix the seasoning and butter. Spread the mixture over the entire breast between the meat and the skin. Drizzle olive oil over the bird then season with salt and pepper. Place the onion wedges around the bird.
Roast for approximately 1 hour until the leg wiggles easily or the juices run clear when the thigh is pierced.
Transfer the chicken to a warmed serving platter, cover and let cool slightly. Slice and serve with the onions.
1 If you are lucky enough to live around Boulder, you can order fresh produce from http://www.jayhillfarm.com. Rowan will pick it the next morning and have it ready for you by 10am the day after you order. It is fantastic!
2 Black River Creole Seasoning comes from Savory Spice Shop where you can shop online at http://www.savoryspiceshop.com or visit one of their stores in the Boulder/Denver area. It contains salt, Hungarian paprika, roasted garlic, toasted onion, extra coarse black pepper, cayenne, French thyme, and Greek oregano.
3 Oregano is a perennial and very easy to grow. I use it often in the summer when cooking. Before winter, I pick a lot of it, chop it coarsely, add it to a small amount of butter and freeze it. It will taste like it was just picked when you add it to dishes.
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