Dave's Roast Chicken

Main Dish Chicken

As with all chicken recipes, the sourcing of the bird is of most importance. Look for a bird that is organic free-range and your end result will be a tastier delicious chicken.

The quark we use as the base of the dish at FnB is from Crow’s Dairy. They currently do not have a retail source available. The quark provides the cooling off, tart and fatty components of the dish so I would suggest substituting crème fraîche or sour cream, which will give you the same results as the quark.

I like to sprinkle the dish when it’s completed with pomegranate seeds to add a bright hit of sweet flavor countering the rich chicken, vegetables, heat from the chiltepin and the tart quark. I’ve also added some basil leaves (Thai and Holy) from my garden.

By Charleen Badman | September 07, 2018

Ingredients

Simple Roast Chicken

1 (3½-pound) organic free-range chicken
Sea salt and pepper, to taste
2 tablespoons olive oil

Chiltepin Oil

To taste. See related recipe

Roasted Fall Squash

See related recipe

Preparation

If possible, season the chicken at least the day before roasting. Tuck the wing tips underneath the bird to avoid burning while cooking. Sprinkle salt and pepper inside and out and wrap the bird or place it into a plastic bag and into a pan overnight in the refrigerator. Remove from the refrigerator 1 hour before cooking to allow for even roasting.

Preheat oven to 425º. Remove chicken from the bag and smear the outside of the chicken with the olive oil. Place the chicken breast side down in the pan and put into the oven, turning after 20 minutes and lowering the temperature to 375º. Continue to cook for an additional 40 minutes. The chicken is done when the leg and thigh are no longer pink. The juices will run clear when the thigh is pricked with a knife above the drumstick area. Let the bird rest for at least 15 minutes before you carve into it. Drizzle with chiltepin oil before serving.