Pot-Roasted Chicken with Potatoes and Garlic

Pot-Roasted Chicken

When New Roots Farm posted a notice that fresh chickens were available, we put everything aside to pick up some of these flavorful, pasture-raised birds. At the same time, we happened to see Nourished Kitchen‘s preparation for Savory Roasted Chicken. We added sweet onions to the mix of potatoes and, lacking preserved lemons, opted instead to stuff the cavity with a quartered fresh lemon, along with a fragrant bunch of sage, savory, rosemary, and thyme.

Make sure to read the part about salting the skin to ensure crispness; the only addition we made was to separate the skin from the breasts and legs before roasting. Everything’s snuggled into a deep pot or baking dish, which helps keep the chicken moist, then left in a slow oven at 275°F for 2 hours, and finished at 375°F for another 45 minutes to let everything caramelize nicely. Sunday supper, indeed.

Local ingredients: Chicken from New Roots Farm; mix of potatoes from Chick Farm and Wake Robin Farm; sweet onions from Meadow’s Mirth; garlic and herbs from the garden.

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6 Responses to Pot-Roasted Chicken with Potatoes and Garlic

  1. Fig & Quince says:

    Simply fabulous! the laundry list of the spices used makes me dizzy in a very NICE way!

  2. Simona says:

    What a beautiful pot! I like roasting chicken because the house smells inviting, like there is a big party coming up and we usually make a big deal out of our dinner.

  3. Of Gardens says:

    Yum! Can’t wait to make it.

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