Green Goddess Roasted Chicken

• 1 ½ cups buttermilk or plain yogurt
• 1 cup packed basil leaves
• ¼ cup packed chives
• 2 garlic cloves, peeled
• 2 anchovy fillets (optional)
• 1 scallion, white and green parts
•  Finely grated zest and juice of 1lime
• 2 teaspoons coarse kosher salt
• 1 teaspoon black pepper
• 1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
• 1 to 2 tablespoons extra-virgin olive oil, for drizzling

In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.

Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.

Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.

RECIPE: Roasted Chicken with Leeks and Scallions

Difficulty Level: Easy

-1 whole chicken

-2 TB each Chinese 5 spice and garlic powder

-1 TB salt

-all the greens and scraps from the leeks and scallions -- all those end parts you don't really want to eat or cook and get stuck in the refrigerator door

 

-corn or potatoes

Wash the chicken and rub the seasonings into the chicken itself (underneath the skin but leaving the skin intact), and then stuff all the scallion/leek ends into the cavity of the chicken and under its skin, tenting the skin out around the breasts and back.  

Roast at 400F over the 2 ears of corn, or you could use the potatoes to keep the chicken off the pan and to impart great flavor to the veggies.   

Roast however long you normally do/depending on the size of the chicken.

 

Submitted by Adrienne Mishkin

RECIPE: Roasted Lemon Balm Chicken

Ingredients:
Handful of fresh lemon balm leaves, stems removed
1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened
Salt and pepper, to taste
2 teaspoons garlic, minced
1 large roasting chicken
Olive oil

Procedure:
Preheat oven to 400°. Trim herb leaves from stems; wash and pat dry. Set sprigs aside. Chop two-thirds of the leaves, and combine with the butter, salt, pepper, and garlic. Rinse chicken and pat dry. Loosen the skin in several places and insert the herb butter underneath. Rub chicken with olive oil and sprinkle with salt and pepper. Insert the remaining herb sprigs into the cavity of the chicken. Place breast-side-down in a roasting pan. Bake 30 minutes, then turn chicken over. Bake about 20 minutes longer, or until the juices run clear and a thermometer inserted into the thigh registers 180 degrees F.

RECIPE: Slow-Roasted Garlic Chicken

From foodnetwork.com

Ingredients:

• 2 tablespoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 (5 pound) chicken
• 4 heads garlic, top 1-inch cut off
• 2 tablespoons olive oil
• 1 medium lemon, halved
• 1 medium yellow onion, quartered
• 1 cup low-sodium chicken broth

Procedure:

1. Heat the oven to 375 degrees F and arrange a rack in the middle.

2. Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.

3. Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.

4. Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.

5. Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.

Submited by Ann Tilley

Vermont Chicken Dinner

I am in Vermont right now, enjoying some peace and quiet, and lovely fresh ingredients for my cooking. I bought a new cookbook titled Dishing Up Vermont and thought I would share some of the recipes. The three below can be made with CSA ingredients and will make a delicious dinner.

Organic Roast Chicken

Ingredients:

1 (4- to 6-pound) roaster chicken, rinsed and patted dry

2 tablespoons minced fresh thyme

2 tablespoons minced fresh basil

4 garlic cloves, peeled and chopped

1 1/2 tablespoons extra-virgin olive oil

Lemon pepper

Salt

1 medium white onion, peeled and quartered

Procedure:

1. Preheat oven to 350 degrees F.

2. Mix the thyme, basil, garlic, and olive oil in a bowl, and blend well.

3. Put the chicken in a roasting pan. Rub the outside of the chicken with the thyme-basil oil and sprinkle with lemon pepper and salt.

4. Sprinkle the main cavity of the chicken with more lemon pepper and salt, and fill with onion. Loosely tent the chicken with aluminum foil.

5. Roast in the oven for 20 minutes, then remove the foil and continue to roast about 60 minutes, until the skin is golden brown, juices run clear, and a meat thermometer inserted into the thickest part of the thigh registers between 170 and 180 degrees F.

Note: Calculate a total cooking time using 20 minutes per pound.

6. Transfer the chicken to a serving platter and allow the bird to rest for 15 minutes before serving.

Cabot Cheddar Mashed Potatoes

Ingredients:

2 pounds potatoes (preferably Yukon gold)

1/2 cup unsalted butter, plus more as needed

3/4 cup whole milk, heated

4 ounces sharp cheddar cheese (preferably Cabot), grated

Nutmeg

Salt and freshly ground pepper

Procedure:

1. Peel and dice the potatoes. Cover with cold, salted water in a large pot. Bring to a boil over high heat and cook until potatoes are just fork tender.

2. Drain thoroughly, and place in a large bowl with butter, milk, and cheese, and add nutmeg, and salt and pepper to taste. Mash with an old-fashioned masher or handheld mixer, mixing thoroughly until desired consistency is reached. Additional butter and milk may be added to taste.

Basil Maple Vinaigrette

(Use this dressing to make a salad with any veggies you have left over after your cooking.)

Ingredients:

1/2 cup coarsely chopped basil leaves

2 tablespoons minced onion

2 tablespoons chicken stock (make it vegetable if you like)

4 tablespoons vinegar

1 tablespoon Dijon or yellow mustard

2 tablespoons pure maple syrup

Salt to taste

Procedure:

Combine all ingredients in a blender or food processor and mix well.

Recipe: From Member Stacey Gilles

We roasted our first chicken share last night and it was so good!

Everything on this plate (with the exception of the croutons and butter) was from Chubby Bunny. No fancy preparations, just simple, fresh food!

Roasted Chicken with garlic pan sauce

Steamed broccoli

Buttered carrots