Roasting & Ruminating ~ How to Roast a Chicken Radically


Winter is here and it’s time to roast.  Slow cooking gives one time to do the laundry, the dishes, clean up the living room, get in a little gardening, etc.  Whoops.  No.  Stop.  Drop all those tasks right now.  

Let's try this again.  

Winter is here and it’s time to roast and ruminate.  Follow the recipe below to simply roast a chicken with fresh herbs and root vegetables and potatoes on the side.  Be mindful there is a variety of different vegetables you can place aside the chicken to roast.  The recipe below is more of a guideline.  Feel free to mix it up.  Back to the ruminating.  

To be properly attuned to the season, while the chicken is roasting grab a book, a notepad, and find the most comfortable place in the house.  Take winter in with the act of ruminating, defined as the act of “thinking deeply about something.”  Be it your boyfriend, spouse, significant other, career, children, dog or hamster.  Or even yourself.  Think deeply about it and while the slow cook is on you align your mind in the same way.  Celebrate the season of the slow. 


Roasted Chicken with Rosemary & Lemon

1 (5-6 lb) roasting chicken

Kosher salt


Rosemary picked fresh from the garden

Rosemary picked fresh from the garden

1 large bunch rosemary, stems removed and finely chopped

1 lemon, halved

1 head of garlic

1 butternut squash, peeled and cut into one inch chunks

1 eggplant, cut into one inch chunks 

1 pound potatoes, sweet or regular, cut into quarters

1 small bunch of shallots, peeled and quartered (optional)

Rinse whole chicken.  Rub down the outside and inside of chicken with cut lemon salt and pepper. Stuff cavity with lemon.  Brush outside of chicken with olive oil, 2-3 cloves of minced garlic, salt and pepper.  Sprinkle minced rosemary over chicken.  Tuck legs under wing tips under body of chicken.   Place in roast pan.  Surround chicken with vegetables, shallots, and several garlic cloves (skin on), coated in olive oil and spices and herbs (e.g., rosemary, pepper).  Roast at 350 F for about an hour and ½ until done but not dry.  Chicken is done when juices run clear when you cut between leg and thigh.  Remove chicken and vegetables to platter and cover with aluminum foil for 10-15 minutes.  Slice chicken and serve with roasted vegetables.