Rosemary & Lemon Roasted Chicken

Tuesday, February 5th, 2013

From Chef Tasia Malakasis

2 tablespoons extra-virgin olive oil
4 tablespoons fresh rosemary, chopped
2 teaspoons dried oregano
5 cloves garlic, minced
2 teaspoons lemon zest
1 tablespoon of Southern Skillet White Muscadine Vinegar
1 (7-pound) whole chicken, giblets removed, rinsed and patted dry
1½ teaspoons kosher salt
1½ teaspoons black pepper, freshly ground
1½ lemons, quartered

Preheat oven to 450 degrees. In a small bowl, combine olive oil, rosemary, oregano, garlic, vinegar and lemon zest.
Place chicken in a roasting pan. Rub oil and herb mixture under skin and over chicken. Sprinkle chicken with salt and pepper. Place 1 lemon in cavity of chicken. Tie legs together with kitchen twine, tucking wings under.
Roast for 20 minutes at 450 degrees, then reduce temperature to 375. Cook until meat thermometer inserted in thickest part of thigh registers 180 degrees, about an hour. Squeeze remaining half of fresh lemon over entire chicken.

Recipe and photos reprinted with permission from Tasia’s Table, Cooking with the Artisan Cheesemaker at Belle Chevre (NewSouth Books, 2012).

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Tasia Malakasis

Tasia Malakasis is owner and president of Belle Chevre, an award-winning cheese producer located in Elkmont, Alabama, and author of the cookbook Tasia’s Table. Heralded by Southern Living, it marks the culmination of the meals she enjoyed with her Southern grandmother, her Greek family, and hundreds of Sunday Suppers spent around a big table with great food and even better friends.

Tasia’s passion for food was borne from the kitchens of her southern grandmother, whose love was shown, felt and tasted from the riches of a big pot of chicken ‘n dumplins. She learned early that food was love. Later in life, when as a teenager Tasia visited her father in Greece during the summers, she learned that there the bounty of the table was just as rich and deeply entrenched in how families and friends shared love. Being rooted deeply in the Southern and the Greek cultures formed a magical link to food and the allure of the table that Tasia could not shake.   The “goat cheese guru,” as Organic Gardening calls Tasia, provides the strategic vision, leadership, and creativity required to ensure that the 20-year-old company Belle Chevre continues to evolve as one of the country’s most acclaimed artisan creameries.

Goat Cheese Ravioli with Three Peppers
Hoppin John with Sugar Cane Drizzle
Frisee Salad with Lardons and Baked Chevre de Provence
Rosemary & Lemon Roasted Chicken

Get Tasia’s Book, Tasia’s Table: Cooking With the Artisan Cheesemaker at Belle Chevre

Learn more about Tasia at www.tasiastable.com