1 whole chicken
2 1/2 C. yellow cherry tomatoes, halved
1/4 C oil-cured olives
1 bunch ramps
1/2 head garlic, smashed & skins removed
1 tsp each chopped fresh thyme, rosemary, oregano plus whole sprigs for vegetables
1 lemon, thinly sliced
1 stick butter
2 T olive oil
oven at 450
pull your chicken out of your refrigerator one hour prior to roasting.
insert a pad of butter & a garlic clove under the skin at each breast & leg. in thecavity of the chicken put the remaining garlic cloves, the remaining lemon slices, sprigs of herbs.
season the bird with salt & pepper and rub the chopped herbs over the skin.
put your bird in the oven to roast for about an hour, until the juices run clear from the thigh when pricked or a thermometer reads 168.
combine the ramps, halved tomatoes and olives in a baking dish. toss with olive oil & sprigs of fresh herbs. when the chicken has a half hour to go, put your vegetables in the oven to roast. before serving combine the chicken drippings & the vegetables, toss to coat.
1/2 head green cauliflower
1 T chopped parsley
zest of 1 lemon
3 T olive oil
break the cauliflower into medium florets, slice lengthwise 1/3 in thick. heat the olive oil over medium heat in a saute pan.
brown both sides of the cauliflower, transfer to a paper towel and season with salt. serve with chopped parsley & lemon zest.
buttery red cabbage:
1/2 head red cabbage sliced into ribbons
4 T butter
1 c. white wine
2 T white wine vinegar
salt to taste
combine butter, white wine, WWV in a sauce pan, when melted and simmering add cabbage. cover and keep on low for 30 minutes, stirring occasionally until tender.