Wednesday, April 7, 2010

Rustic Food via Sweet Paul...

Lemon and Thyme Roast Chicken
Serves 4
1 large organic chicken
2 tablespoons olive oil
Salt and pepper
1 small bunch of fresh thyme
8 thin slices of lemon
2 pound fingerling potatoes
6 bay leaves
1 head of garlic, the top cut off
Juice of 1 lemon
1/4 cup olive oil
Preheat oven to 350 degrees. Rub the chicken with olive oil, salt and pepper. Place the thyme and lemon slices on top of the chicken, using string to secure in place. Place in a large oven-proof dish and bake for about 45 minutes. Mix fingerling potatoes with bay leaf, garlic, lemon juice & olive oil and place around the chicken. Roast for another 50 to 60 minutes. Let the chicken rest for about 10 minutes before carving. Serve with a green salad.
Photography by Ellen Silverman

Sweet Paul is an amazing food and prop stylist. If you have not visted his blog (link above), you are in for a treat!

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