Whether you're having extra people over for dinner or making an intimate dinner for a few, roasted chicken is a simple homemade meal that is impressive in its delicious simplicity. Haile Farmers Market vendors sell just about every ingredient in this recipe, which was adopted from goop.
1 3-4 pound chicken
1 Meyer lemon, cut in half
2 elephant garlic cloves, peeled and quartered
a few sprigs each fresh rosemary, parsley and thyme
freshly ground black pepper
about 1/3 cup extra virgin olive oil
4 bunches of root vegetables turnips and radishes, cubed
1. Preheat the oven to 450ºF (on convection if possible).
2. Lay the chicken breast side up in a roasting tray. Squeeze over the lemon, getting the juice on and around the entire chicken, and throw the lemon halves into the tray. Toss in the garlic cloves, being sure to tuck a few in the cavity along with the fresh herbs. Liberally salt and pepper the chicken and drizzle over enough olive oil to coat — about 3 tablespoons.
3. Put the cubed turnips and radishes in the tray with the chicken and drizzle with olive oil to coat (about another 3 tablespoons) and sprinkle with salt and pepper.
4. Cover the tray with tinfoil, roast for 30 minutes, remove the tinfoil and baste with the juices that have collected on the bottom. Roast for an additional 30 minutes, uncovered, or until a thermometer inserted into the thigh registers at least 165ºF. Broil on high for a few minutes to brown skin till it's crispy.