As many of you know, Grant and I are sharing a CSA this year from Shore Farm Organics. CSA stands for Community Supported Agriculture – basically, you sign up to receive a box of farm-fresh produce every week from the farmers’ market.
Every Tuesday, I visit the cobblestone market downtown and pick up my package, overflowing with tender fennel fronds, crisp lettuces, fresh herbs and an assortment of other items: chard, beets, squash, cucumbers, cauliflower, etc. The assortment is different each week, which is why we love it!
Recently, we got a lot of fresh oregano, rosemary and basil. I had no idea what I’d do with all that oregano until I considered a Greek-inspired roasted chicken, with a lemon-oregano compound butter rubbed all over the bird.
And so this meal was born, adapted from my traditional roast chicken recipe. The lemon and herbs combo permeates all of the chicken meat, providing you with days of yummy leftovers.
Lemon-Oregano Roast chicken
- One 3-4 lb. chicken, giblets removed, rinsed and patted dry
- 2 T unsalted butter, at room temperature
- Zest of one lemon
- 1 lemon, cut in half
- 1 bunch fresh oregano
- 1 bunch fresh thyme
- 3 cloves garlic, unpeeled
Preheat oven to 425 degrees.
Mix softened butter with lemon zest, pinch of S&P and 1 T chopped fresh oregano. Set aside.
Place chicken on roasting rack set in roasting pan. Stuff it with remaining oregano, zested lemon sliced in half, garlic and rosemary. Rub most of the butter mixture under the skin, then rub the remaining over the outside of the chicken skin, just to coast. Sprinkle chicken with salt, pepper and paprika. Tuck the wings under the body and tie the legs together with kitchen twine (optional).
Place chicken in oven and roast for 1:15 to 1:30 hours. When you pierce between the leg and thigh, the juices should run clear. When done, remove from oven and let rest 20 min. That will give you enough time to prepare a salad, toast up some bread or make your favorite Greek-inspired couscous (as I did).
I set my bird on a tray with more fresh herbs, just to be pretty. The smell, the sight and the taste of the chicken was all perfect – proving that roast chicken is good at any time of year!