The DeLish Bite

Lindsay Evans blogs about food, entertaining and her favourite recipes for Green Living.

Although summer is struggling to fully appear this year, people are still bound to take advantage of any warm weather by using their outdoor space to create simple and delicious meals for their friends and family. Often thought of as a warming winter meal, roast chicken is one of my all time favorite summertime meals. Paired with some scrumptious yukon gold potato wedges and a simple green salad, it really is a comforting, yet light, meal that will please any age and taste. DeLish Bite Tip: Take advantage of your local butcher and opt to purchase either a locally raised or organic and free range chicken to roast! Some worthy butchers to try in Toronto include: 

Cumbrae's 

Rowe Farms 

The Healthy Butcher 

Beretta Organic Farms 


My Perfect Lemon and Herb Roasted Chicken

Ingredients

4-lb free range or organic chicken 1 lemon, pricked all over with a fork to release juices 3 garlic cloves, skin removed and bashed 2 shallots, sliced in half small bunch fresh rosemary small bunch thyme small bunch sage sea salt and cracked black pepper Compound butter ½ cup unsalted butter, softened zest of 1 lemon 1 tbsp chopped fresh rosemary 1 tbsp chopped fresh thyme 1 tbsp chopped fresh sage sea salt and cracked black pepper

Directions

1. Pre-heat oven to 400 F or preheat a grill or barbeque. 2. To make compound butter, place butter, lemon zest, rosemary, thyme, sage, and a couple of generous pinches of salt and pepper in a small bowl. Stir to combine well and set aside. 3. To prepare chicken, rinse well with water (inside cavity and out). Pat dry with paper towels making sure that it is very dry both inside and out. 4. Generously season cavity of chicken with sea salt and cracked black pepper. Loosely fill cavity with lemon, garlic cloves, shallots, and a small bunch of rosemary, thyme and sage. Truss legs to secure. 5. Rub compound butter generously allover outside of chicken. Season generously with more sea salt and cracked black pepper. Place chicken in a large roasting pan, breast side up. 6. Bake in preheated oven for approx 1 hour at 400 degrees and then reduce temperature to 350 and continue roasting until thermometer placed in thickest portion of the thigh registers at 175 degrees. Alternatively, place in a preheated barbeque and cook slowly until an internal temp of 175 degrees is reached using the same method. Remove from oven or bbq and allow to rest for 15 minutes. Carve and serve alongside your favorite roasted potatoes, grilled vegetables and sautéed green beans! Photo Credits: Food styled by Lindsay Evans (www.lindsayevansfood.com), photography by www.michaelcrichtonphoto.com.