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Citrus, Lemon and Thyme Chicken with Roasted Potatoes, Yellow and Green Haricots Verts, and Carrots

Citrus, Lemon and Thyme Chicken with Roasted Potatoes, Yellow and Green Haricots Verts, and Carrots

Chef Margaret Fitzpatrick

Ollie's Downunder, www.olliesdownunder.com, Shelburne Falls, MA

Ingredients:

  • 1 Whole chicken, preferably local free range
  • Sea salt
  • Black pepper, freshly ground
  • ½ a lemon, lime and orange
  • 2 Tbsp lemon thyme, finely chopped
  • Olive oil
  • Ingredients for Roasted Fingering Potatoes
  • 4 cups fingerling potatoes, skins on
  • 3 Tbsp extra virgin olive oil
  • ½ Tbsp sea salt
  • ¼ tsp black pepper
  • 2 Tbsp rosemary, fresh, finely chopped
  • Ingredients for Yellow and Green Haricots Verts
  • 2 cups green haricots verts, ends removed
  • 2 cups yellow haricots verts, ends removed
  • 4 qts salted water for blanching
  • 3 Tbsp butter
  • 2 Tbsp shallots, finely chopped
  • ¼ tsp sea salt
  • Black Pepper
  • Ingredients for Baby Carrots with Ginger and Lime
  • 16 medium baby carrots, trimmed and cut lengthwise
  • 4 quarts salted water
  • 2 Tbsp butter
  • 1 Tbsp ginger root, peeled and finely diced
  • 1 Tbsp honey
  • ¼ tsp sea salt
  • Black pepper to taste

Method:

Rinse the chicken and place it on a roasting pan (or rimmed, heavy baking sheet). Sprinkle sea salt and pepper into the cavity. Squeeze the lemon, lime and orange juices into the cavity, leaving the rinds within the bird. Rub the outer skin with olive oil, salt, pepper and lemon thyme.

In a 450 degree oven, roast for 15 minutes. Reduce the temperature to 350 degrees and continue to roast for an additional 35 ヨ 40 minutes. When done, the bird should be golden brown, and the legs will move freely in their sockets.

Roasted Fingering Potatoes

Cut the fingerlings in half (lengthwise). In a bowl, combine all ingredients and toss. Place potatoes in a roasting pan and cook 40 minutes in a 350 degree oven. When cooking potatoes together with a chicken, wait 15 minutes before adding them to the roasting pan (especially if they are smaller potatoes).

Yellow and Green Haricots Verts

Bring a pot of water to boil. Place beans in water and stir just until the color becomes more vibrant, about 1 minute. Drain the beans and transfer them to a bowl of cold water. In a sauté pan, heat the butter until melted. Add shallots and cook 30 seconds. Add the beans, and season with salt and pepper. Stir until hot. Serve immediately.

Baby Carrots with Ginger and Lime

Bring salted water to a boil. Add the carrots and cook approx. 6 minutes, or until tender. Drain and shock in cold water until cooled. In a sauté pan, heat butter, ginger, honey and lime zest. Return the carrots to the pan and warm until heated through. Add lime juice and toss. Serve Immediately.

 

Recommended wine/beer for Citrus, Lemon and Thyme Chicken with Roasted Potatoes, Yellow and Green Haricots Verts, and Carrots:

Glatzer Grüner Veltliner [Dornenvogl] 2007

I must say as soon as the weather turns even slightly chilly I immediately begin to look forward to a roasted chicken at the end of the day. Chef Fitzpatrick has roasted a beautiful Vermont raised bird with both citrus and spices - so delicious! The citrus immediately had me thinking white wine, but a white with acidity that could handle the citrus; nothing light. And it would have to have gusto!

When in doubt turn to Austria's favorite, Grüner Veltliner. This is a grape that gives great fruit and body, can stand up to some oak aging, and one that offers all the acidity we need for food. Walter Glatzer makes multiple GruVe's, and Dornenvogl is the label he uses on his very best! This wine is spicy and forceful, with white pepper spice and deep orchard fruit flavors. It is a tremendous wine for food, and with this roasted chicken it will sing!