1 5 to 6 pound organic roaster
1 lemon, quartered
1 bunch of carrots, washed and sliced in 2 inch chunks
1 sweet onion, quartered and thickly sliced
Sprigs of fresh thyme (8) and parsley (4)
Salt & Pepper
2 tsp minced garlic
1/2 baguette of French bread, sliced in half
Preheat oven to 425 degrees
Throw the carrots and onions into the bottom of a large Dutch oven. Toss with a drizzle of olive oil and salt & pepper. Push the vegetables to the edges of the oven and place the baguette slices in the middle. Add the lemon quarters, parsley & thyme to the cavity of the bird, massage the skin with olive oil and then lay the bird on the bread. Salt and pepper the skin and sprinkle with the garlic. Roast uncovered for about an hour and a half. Check that the juices run clear & transfer to your serving platter as well as the carrots and onions & any of the sliced baguette you have not inhaled yet. Allow it to rest, lightly tented for about 10 to 15 minutes.
I also served my fingerling potatoes with thyme.
|Speaking of Rustic, he went along with the theme of the evening|