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A NOTE FROM EXECUTIVE CHEF BILL SCATENA  My inspiration for this dish resides in many years of cooking chicken on a little Weber grill in between high school and college. It was the one the first proteins I gained confidence cooking with and then translated to using it in several different preparations. My Dad also showed me how to roast poultry the proper way, whole birds to be exact i.e. proper trussing, roasting technique, brines, etc.  

I source the onions from Manakintowne – they also have other wonderful alliums, all of which we are eager to use again this year. 

For the Aleppo Chile, when I lived in Colorado for a few years I stumbled upon it at a farmer’s market one weekend. The flavor is a bit more piquant than that of an Ancho which is smoky and earthy but same spice level roughly. I predominantly have used the Aleppo pepper in its dried form in the past and it has a wonderfully sweet/spicy profile but not overbearing like dark chili powder, Cayenne or Ancho can be. It’s a very forgiving spice with a moderate heat level. 

 

Roasted Whole Chicken Recipe

Serves 4

Ingredients

1 pasture raised whole chicken, giblets removed, rinsed and patted dry
2 tablespoons extra virgin olive oil
2 bunches of green onions, bulbs reserved and stalks sliced thinly
8 cloves garlic, sliced thinly
1 1/2 tablespoons coarsely ground Aleppo Chile (similar to Ancho Chile)
2 teaspoons minced Thyme
1 lemon, cut in half
4 tablespoons butter, room temperature
Kosher salt and cracked black pepper

Method

Preheat oven to 425. In a food processor, add the butter, garlic, onion stalks, Aleppo and thyme.
Mix until the butter has incorporated evenly with the ingredients. Season lightly with salt and pepper, then gently rub the butter underneath the skin, in all nooks and crannies. Stuff the chicken with 1 lemon half and reserved onion bulbs, then truss the legs tightly before cooking. Pour the olive oil over the chicken and season with salt and pepper to preference and place in the oven in a roasting pan.

Cook for 20 minutes then reduce heat to 350 and cook for another 45 minutes, basting with pan juices every 15 minutes. Insert a thermometer not the thigh section and when 165 is reached pull the chicken, squeeze lemon juice over the top with the remaining lemon and let rest for 15 minutes. Carve the chicken and plate with the soft spring onions and pan juices.

Pair with our Viognier 2015

photo by Andrea Hubbell

 

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