Roasted Chicken with Italian Farro, Roasted Garlic Aioli, and Bok Choy Sauteed with Shallots and Honey

Today marks a milestone. This was the first time I ever roasted a whole chicken. It took some courage to make the initial purchase, but I said to myself, “How bad can this turn out if I follow Jaques Pepin’s instructions?” I admire Jaques Pepin sooo much, and I learn so much from him. I do not have one specific recipe I followed here. I took in as much advice from Jaques as I could and then got started. I give all credit to him!! My chicken turned out absolutely delicious, I am hooked for life on roasting my own chickens from now on.

Ingredients: whole organic chicken, organic thyme, organic lemon, organic yellow onion, Himalayan sea salt, pepper.

Allow the chicken two or three hours to get close to room temperature. Slide fingers under the skin of the chicken. Spread salt and pepper all around on the meat underneath the skin. Also, salt and pepper the top of the skin. Slide some small lemon cubes and fresh thyme sprigs underneath the skin. Inside the chicken, put in onion, lemon cubes, and thyme. I did not have twine to truss the chicken, so that added an extra challenge when handling it.

In a thick aluminum pan sear the chicken in olive oil, first on its side, then on its breasts, and then on the other side. All sides of the chicken will be nicely browned by doing this. Great article here!!

Insert the chicken into the oven at 350 degrees F. Cook and baste regularly until temp reads 165 degrees F.

Roasted Garlic Aioli Ingredients: lightly roasted garlic in olive oil, salt, pepper, mayo, lemon juice, dijon mustard, cayenne pepper, Worcestershire sauce. Not my idea! Comes from the legend Guy Fieri.


Bok Choy Ingredients: Bok Choy, shallots sauteed in olive oil, salt, pepper, red pepper flakes. Towards the end, mix in some honey.

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