Just right, in fact, for this time of year, when we're looking for food with more heart, but aren't ready for too much ‘heft' quite yet. And to complement, we're putting the traditional carrots, peas and potatoes on the back burner and mixing it up with fresh corn and mushrooms, crunchy green beans and shallots, and a red pepper onion marmalade. You'll have the best dressed table in the neighbourhood.
Lemon rosemary roast chicken (pictured)
Serves 4 to 6
Ingredients
1 5-lb free range whole chicken
2 lemons, halved
1 tbsp kosher salt
2 tbsp butter, softened
5 cloves garlic
2 sprigs rosemary
1/2 cup white wine
Preparation
Rinse the chicken inside and out with cold water and pat dry with paper towels. Sit the bird, breast side up, in a roasting pan that is just a little larger than the chicken. Squeeze one of the lemons all over the chicken and inside the cavity. Generously season the bird inside and out with the salt. Leave the bird to marinate for 1 hour at room temperature (or in the fridge for 24 hours if time permits).
Preheat oven to 425°F. Rub some of the butter all over the chicken skin and the rest in the inside cavity. Smash the garlic cloves with the back of a knife and tuck them into the bird, along with the other lemon halves and the two sprigs of rosemary. Tuck the wings under the bird and tie the legs together with butcher's twine.
Roast the chicken for 45 minutes and then turn the heat down to 350°F. Pour in the wine and cook for another 45 minutes or until the juices run clear. Let the chicken rest for 15 minutes before carving. Pour the pan juices over the cut meat.
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