Roast Chicken, Potatoes and Dandelion Greens
- 1 3- pound whole chicken pature-raised
- 3 cloves garlic large
- 1 tablespoon fresh thyme chopped
- 2 teaspoons fresh rosemary chopped
- 1 tablespoon sea salt
- 1 teaspoon black pepper freshly ground
- 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.