It all started with these…..the last few roots from our summer garden. Carrots always grow crisper and sweeter, the cooler the nights and days get around New England. So we try to let them sleep in the loom as long as we can.
These party lingerers were among the last to be plucked. And as I washed them up, I thought they deserved a celebration.
So off to the grocers for the fixings of a proper celebration: the quintessential Sunday Dinner.
The result of our energetic burst of joy over the golden orange roots, was a luscious roast chicken, burnished skin, lemon scented and full of garlicky goodness; brown rice; parker rolls; romaine salad and of course the carrots, roasted and sprinkled with salt, pepper and herbes de provence.
Lemon Garlic Dutch Oven Chicken
1 5lb Whole roaster chicken.
12 whole cloves of garlic, peeled and slightly crushed
1 whole medium size lemon
1/4 cup olive oil
1 tsp dried rosemary
1/2 cup dry white wine
Medium Dutch Oven
Set oven at 475
Wash and dry chicken. With a sharp knife, prick lemon around its circumference and place whole into the cavity of chicken. Truss legs and fold back wing tips under body.
Pour olive oil in dutch oven, toss in peeled, slightly crushed garlic and rosemary.
Place trussed chicken atop garlic cloves. Season with salt and pepper .
Place uncovered in 475 degree oven. Roast for 30 minutes.
Reduce heat to 375, cover dutch oven and roast for 60 minutes.
Uncover dutch oven once more, pour wine into the bottom of dutch oven (not over chicken) and roast for an additional 20 minutes or until meat thermometer reaches 160 degrees.
Open oven door and let set for 15 minutes before carving. Carve bird in the dutch oven, and let the juices bathe the “fall off the bone” slices.