Sarah! Thank you for the shout-out, from one woman who gives all the fucks to another. So much love to you. I wish I could join you in September. The combination of Coastal Maine and your company sounds supremely delicious.
And speaking of supremely delicious, the recipe is behind a paywall. Can you copy and paste here, for those of us who would also love the chicken-y, garlicky, lemony goodness but don't have the ducats for a Cooking subscription?
Hi Asha, you know I'll write and whatever with you anywhere ~ speaking of it's been exactly a year since we met at Kripalu 💛
Now onto the chicken ~ it's an Alison Roman special from the NYT (I think I more or less followed, although I doubt I measured a thing 😂)
Olive Oil-Roasted Chicken With Caramelized Carrots
2pounds whole chicken legs, or bone-in, skin-on drumsticks or thighs
Kosher salt and black pepper
1bunch small, thin carrots, preferably with their green tops
2heads garlic, left unpeeled and halved crosswise to expose the cloves
1lemon, thinly sliced, seeds removed
½bunch oregano, plus more leaves, for garnish
1cup olive oil
Step 1
Heat oven to 325 degrees. Season chicken with salt and pepper.
Step 2
If the carrots have their green tops, trim them so that the stems are about ½- to 1-inch long. Save the greens for garnish or for using in salsa verde or pesto. (They can be treated like parsley.)
Step 3
Arrange chicken in a large shallow baking dish or shallow braising pot — about 2½ to 3 quarts — so that the legs are snug and lying flat. Scatter garlic head halves, carrots, lemon slices and oregano sprigs among the chicken pieces, nestling everything in there. (It’s O.K. if the carrots stick out a bit.) Pour the olive oil over the chicken and vegetables. (Yes, you’re using all that oil! Don’t worry, it can be repurposed; see Tip.) Season again with salt and pepper.
Step 4
Place in the oven, uncovered, and roast until the chicken is so tender it nearly falls off the bone and the carrots and lemons are nicely caramelized, 55 to 65 minutes.
Step 5
Remove from oven and let cool slightly. Divide chicken, vegetables and lemons among plates (or serve straight from the dish it was cooked in). Scatter with carrot tops, if you have them, and more oregano before eating. Reserve the leftover schmaltzy olive oil in the baking dish for another purpose.
Strain and store the olive oil in an airtight container, and refrigerated for up to 1 month. Use it to fry eggs, roast vegetables, cook more chicken, smear on toast or make bread crumbs.
Oh I wish I wish I could join you on Monhegan. This is not the right summer- too many family health issues. I know there is never the “right” time but I’ll keep it in my hopes.
Thanks Jennifer ~ perhaps we will circle past one another sometime soon...one of my favorite parts of walking there has been this wonderful welcoming of long lost friends from different corners of my life, some of whom I haven’t seen since before the pandemic ~ another goodness Gertie has brought into my life 💛
Yes, I sure am. Have you a copy of Ron Netsky and my exhibition catalog “Leaving for the Country: George Bellows at Woodstock”? I have an extra if you’d like one. Winter FLX retreat sounds tempting!
I remember paging through it, but not recently…perhaps when I get back I could have a look? I’m looking forward to Monhegan Museum’s summer exhibition, Counterpoint: Artist Couples on Monhegan .
Sure. Easy for me to drop off - I think we live not far from each other. Have a wonderful summer.
Sarah! Thank you for the shout-out, from one woman who gives all the fucks to another. So much love to you. I wish I could join you in September. The combination of Coastal Maine and your company sounds supremely delicious.
And speaking of supremely delicious, the recipe is behind a paywall. Can you copy and paste here, for those of us who would also love the chicken-y, garlicky, lemony goodness but don't have the ducats for a Cooking subscription?
Hi Asha, you know I'll write and whatever with you anywhere ~ speaking of it's been exactly a year since we met at Kripalu 💛
Now onto the chicken ~ it's an Alison Roman special from the NYT (I think I more or less followed, although I doubt I measured a thing 😂)
Olive Oil-Roasted Chicken With Caramelized Carrots
2pounds whole chicken legs, or bone-in, skin-on drumsticks or thighs
Kosher salt and black pepper
1bunch small, thin carrots, preferably with their green tops
2heads garlic, left unpeeled and halved crosswise to expose the cloves
1lemon, thinly sliced, seeds removed
½bunch oregano, plus more leaves, for garnish
1cup olive oil
Step 1
Heat oven to 325 degrees. Season chicken with salt and pepper.
Step 2
If the carrots have their green tops, trim them so that the stems are about ½- to 1-inch long. Save the greens for garnish or for using in salsa verde or pesto. (They can be treated like parsley.)
Step 3
Arrange chicken in a large shallow baking dish or shallow braising pot — about 2½ to 3 quarts — so that the legs are snug and lying flat. Scatter garlic head halves, carrots, lemon slices and oregano sprigs among the chicken pieces, nestling everything in there. (It’s O.K. if the carrots stick out a bit.) Pour the olive oil over the chicken and vegetables. (Yes, you’re using all that oil! Don’t worry, it can be repurposed; see Tip.) Season again with salt and pepper.
Step 4
Place in the oven, uncovered, and roast until the chicken is so tender it nearly falls off the bone and the carrots and lemons are nicely caramelized, 55 to 65 minutes.
Step 5
Remove from oven and let cool slightly. Divide chicken, vegetables and lemons among plates (or serve straight from the dish it was cooked in). Scatter with carrot tops, if you have them, and more oregano before eating. Reserve the leftover schmaltzy olive oil in the baking dish for another purpose.
Strain and store the olive oil in an airtight container, and refrigerated for up to 1 month. Use it to fry eggs, roast vegetables, cook more chicken, smear on toast or make bread crumbs.
I can't believe it's been a year! What a year it's been!
And OMG, I wanna make that chicken! Thank you!
Oh I wish I wish I could join you on Monhegan. This is not the right summer- too many family health issues. I know there is never the “right” time but I’ll keep it in my hopes.
Hi Marjorie,
Are you familiar with George Bellows’ painting of Monhegan at the MAG? It’s one of my favorites!
I hope you can join us on island sometime too...and I’m thinking of doing a winter weekend retreat in the FLX so stay tuned!!!!
What a wonderful post!-fabulous photos. And I live very near that reservoir.
Thanks Jennifer ~ perhaps we will circle past one another sometime soon...one of my favorite parts of walking there has been this wonderful welcoming of long lost friends from different corners of my life, some of whom I haven’t seen since before the pandemic ~ another goodness Gertie has brought into my life 💛
Yes, I sure am. Have you a copy of Ron Netsky and my exhibition catalog “Leaving for the Country: George Bellows at Woodstock”? I have an extra if you’d like one. Winter FLX retreat sounds tempting!
M
I remember paging through it, but not recently…perhaps when I get back I could have a look? I’m looking forward to Monhegan Museum’s summer exhibition, Counterpoint: Artist Couples on Monhegan .