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 19 My Kitchen Table: Dominique Crenn French-born chef Dominique Crenn knows how to keep a level head and relishes the nights when she gets to cook to her own soundtrack. Food Issue 19 Recipe: Chamomile Cookies When your day is filled with too much excitement, taking time to sit quietly with these calming morsels and a cup of tea could be just the antidote. Food Issue 19 The Spicy Menu Nothing gets our hearts racing and noses running like a healthy dose of heat, but chile isn’t the only ingredient that gets our blood pumping. Food Issue 18 The Black and White Menu Despite being devoid of color, this menu is by no means short on taste—by limiting some of our senses, we can amplify others. Food Issue 17 Lunch with Peter Miller: White Bean Soup with Garlic and Sausage Lunch at the Shop: Seattle bookshop owner Peter Miller discusses the meaning of sitting down for lunch with your co-workers. Food Issue 17 The Blood Menu When we think of blood relatives, we consider comfort food, handed-down recipes and sharing meals with our families.