Excerpted from Wabi-Sabi Welcome by Julie Pointer Adams (Artisan Books). Copyright © 2017. Photographs by Julie Pointer Adams and Ryan J. Adams. Oven-Roasted Chicken with Green Garlic, Shallots, Lemon and Thyme Roast chicken is always a satisfying anchor for a simple meal that doesn’t require much prep time. A 3½- to 4-pound chicken will feed four. Preheat the oven to 325°F. Trim the stems off 4 to 6 green garlic bulbs (young garlic with stems still attached) and stuff them into the chicken cavity along with a small bunch of fresh thyme sprigs. Tie the legs together with twine. Place the chicken in a baking or casserole dish and rub the whole body with butter, placing a few pats under the skin. Season with salt, pepper and a bit of fresh lemon juice. Roughly chop any remaining garlic stems from the bunch, halve the green garlic bulbs and tuck around the dish, along with 1 whole chopped shallot, 3 to 5 peeled garlic cloves, lemon wedges and fresh thyme sprigs. Drizzle olive oil over the top. Roast, rotating the shallots, garlic and lemons occasionally until the chicken is browned and tender and the garlic is very soft, 2½ to 3 hours. Serve with whatever you fancy. This recipe is from the book Wabi-Sabi Welcome by Julie Pointer Adams, available now. TwitterFacebookPinterest This recipe is from the book Wabi-Sabi Welcome by Julie Pointer Adams, available now. Related Stories Food Issue 48 Rose Chalalai Singh On cooking for the art world elite. Food Issue 48 Thirst Aid Five alcohol-free cocktails for the summer. Arts & Culture Food Issue 47 Object Matters An itemized history of the menu. Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder. Arts & Culture Food Issue 46 Consider the Mango An ode to the world’s sweetest fruit. Food Issue 44 Pierre Thiam From West Africa to the world.
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