Back to the Hunter-Gatherer Life in Toronto
After blowing our brains out in Northern California, it was welcome relief to come back home, Toronto, Ontario, Canada, and enjoy home-cooked paleo-friendly dinners. Our first instinct, after consuming so many fine, and expensive dinners, was to prepare something simple, local and comforting. Our idea? Roast chicken paired with locally foraged sauteed fiddleheads. This roast chicken utilizes a hybrid “Simon Hopkinson” and “Americas Test Kitchen” methodology. Amazing results!
Recipe: Roast Chicken
Ingredients
2 tbsp butter, softened to room temperature1 lemon
1 3 lb organic, free range roasting chicken
Instructions
Set the oven temperature to 400F.
Fold thyme, salt and pepper into the butter.
Loosen the skin of the chicken using a chopstick to pull skin from the body.
Salt and pepper the inner cavity of the chicken.
Using your freshly washed hands, massage the butter mixture underneath the skin of the chicken. Massage butter mixture underneath as much chicken skin as possible.
Cut the lemon in half, and juice the lemon over the the chicken skin. Rub the lemon juice over the skin. Stuff the remaining lemon and thyme prigs into the cavity of the chicken.
Place chicken on a roasting tray, breast side down and place in oven for 20 minutes.
After 20 minutes, remove the chicken and flip it over. Roast for another 20 minutes, then reduce the heat of the oven to 375F. Roast for an additional 40 minutes, or until a meat thermometer registers 160F in the thigh.
Remove roasting pan from the oven, and allow the chicken to rest for 20 minutes. Remove the lemon and thyme sprigs from the interior, carve and serve!
Yields 4 servings, each serving ~ 300 Cals
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Tags: americas test kitchen , butter mixture , chicken ingredients , home toronto , inner cavity , life in toronto , meat thermometer , recipe roast chicken , roast chicken , simon hopkinson , toronto ontario canada
