What happens when wanna-be Mediterranean Mama & Familia meet perfectly roasted lemony chicken? Joyful abandon!! This lovely union of produce-aplenty plus carnivore-delight lights up a family’s eyes like a trip to the Amalfi Coast. Well, maybe not quite that lit up, but close. (Although, I’m not actually sure because I’ve never been to the Amalfi Coast.) (But I want to go, really really badly.)
Aaanyway. The point is, make this chicken. Especially if it’s a rainy Sunday. You wouldn’t want to go to the coast then anyway.
3 lb. chicken
20 whole garlic clove, peeled and smashed
3 whole lemons, zested and quartered
2-3 tablespoons olive oil
Fresh rosemary
Fresh thyme
Salt and pepper
2 cups pearl onions, parboiled for about 5 minutes and then peeled
1 cup kalamata olives, pitted and halved
1 cup marinated artichoke quarters
Rinse and pat dry the chicken. Rub the chicken all over with 1 of the lemon quarters. Let it sit for about 30 minutes.
Preheat oven to 450 degrees,
Pat the chicken dry again. Slide a couple of garlic cloves under the skin of each thigh and each breast. Repeat with a few sprigs of the rosemary and thyme, and about 1/2 the lemon zest. Rub some of the olive oil over the outside of the chicken. Sprinkle generously with salt, pepper, chopped rosemary, thyme and the remainder of the lemon zest.
Stuff the cavity of the bird with 3 of the lemon quarters, about 6 of the garlic cloves.
Lay the chicken on a preheated roasting tray and roast for 30 minutes.
Remove from the oven and place the remaining lemon quarters, the remaining garlic cloves, the pearl onions, the olives, and artichokes hearts around the chicken. Drizzle with a bit more olive oil.
Roast for about 30 minutes more, or until the thigh meat is no longer pink.
Remove the chicken to a carving board and let it rest for about 15 minutes.
In the meantime, skim off the fat from the vegetables in the pan and discard. Use a large spoon to press on the lemons to release all the liquid. Give everything in the pan a swirl.
Discard the lemon, garlic and rosemary from the cavity of the chicken. Cut the chicken into eighths. Serve with vegetables and pan juices drizzled over top.
I served this over buttered egg noodles. The pairing was perfection. However, perhaps some orzo, or even a nice whole grain such a wheatberries next time?
