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1 3-pound pasture-raised whole chicken
1 large garlic cloves
1 tablespoon fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1 tablespoon sea salt
1 teaspoon fresh ground black pepper
2 tablespoons honey
3 pounds yellow flesh or fingerling potatoes
5 tablespoons extra-virgin olive oil
1 pound dandelion greens, washed and tough stems removed
Preheat oven to 425º. Wash the chicken well and pat it dry with a towel, then tie the legs together with kitchen twine. In a small bowl, mix the garlic, thyme, rosemary, salt, pepper and honey. Rub 2/3 of the mixture on the outside of the chicken and set aside.
Thinly slice the potatoes to about 1/8-inch thick and toss with the remaining honey and herb mixture. Spread them over a roasting pan, place the chicken on top and roast in the oven for one hour (the chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165º). Remove the chicken from the oven, cover loosely with foil, and let rest for 15 minutes.
While chicken rests, heat the remaining olive oil in a large frying pan over medium high heat. Add a handful of greens and sauté, tossing well. As the greens wilt, add more until all greens are cooked, about 5 minutes. Season with salt and pepper.
Transfer chicken to a cutting board and carve. Serve the meat on a platter on top of the potatoes and greens.
This recipe originally appeared in our Spring 2010 issue.