Have you been taking the easy way out and picking up pre-roasted chickens? Well, the Accidental Locavore is going to change your mind about doing it yourself at home! This is an easy, no-fuss way to roast a bird with nice crisp skin and added bonus: the veggies are roasted along with the bird. I adapted this from the New York Times and added asparagus. Feel free to add whatever is in season, just add them in sooner if they need more roasting time. If you don’t do this in the next five minutes, while ramps are in season, substitute scallions, which should work almost as well.
[gmc_recipe 1960]
My verdict: a great way to roast a chicken and having the side dish made at the same time is a big plus! Use a good quality chicken here, you’ll be able to taste the difference. Because I had them, I used Meyer lemons, which gave it a wonderful mellow lemon flavor that worked well with the ramps and asparagus. Tossing a few small potatoes in at the beginning might work but I would need a bigger cast-iron pan. What do you think?
Hi Doug, Hope all is well, we miss seeing you!
Dear LV, i did see this article and tried it. I will be roasting my chickens
like this from now on.