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 44 Pierre Thiam From West Africa to the world. Food Issue 44 Whip Up a Storm Cozy recipes for inclement weather. Arts & Culture Food Issue 43 Cold Comfort The plain decency of a doorstep casserole. Food Issue 42 Erchen Chang Bigger, better, bao-ier. Food Issue 41 A Mediterranean Supper Four citrusy recipes from the kitchen of Anissa Helou. Food Issue 41 An Herb Shop in Athens Herb specialist Evangelia Koutsovoulou treats Greek greens with the same reverence as wine and cheese.