Recipes
Photo by Emily Sterne Photography
Josh Viertel's Thyme and Ginger Roast Chicken
Serves 4
Ingredients
Small (locally pasture raised) chicken. Ideally a smallish
fryer
Thyme
Ginger
Kosher salt
Crushed black pepper
vegetables for roasting: about 4 potatoes, quartered, 4 peeled and halved carrots, Jerusalem artichokes (if available), 1 pint of smallish onions, smashed garlic cloves, parsnips, peeled and halved
Olive oil
Equipment:
Poultry shears (or plain old scissors)
Cast iron skillet or similar oven-proof skillet large enough to fit one layer of vegetables, and a chicken on top with adequate space around the edges for the vegetables to crisp up so the majority isn't steaming under the vegetables.
Directions
Slide thyme leaves slid under the skin, pat chicken dry and rub all over with the mashed ginger. then salt and pepper it. Hang seasoned chicken on a rack, uncovered, in the fridge for 12-24 hrs. The next day, preheat oven to 425 degrees standard (400 degrees convection). Place veggies in pan and toss with olive oil, salt and pepper. Top with chicken, tying legs together to encourage even cooking, and roast until done.
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