Carrie Vitt is an author, mother, and blogger of the organic cooking blog, Delicously Organic. Her journey cooking with organic, unprocessed foods allowed her family of four to overcome severe asthma, eczema, IBS and migraines, all without drugs—just good, natural, real food. Delciously Organic is an excellent resource for seasonal recipes using ingredients direct from the earth. A favorite place to source these ingredients and support local business is the farmer's market. We've asked Carrie to share her top five tips when visiting the market this summer.
The Farmer’s Market is a great place to shop for organic, local foods. Here are my top tips for shopping at the market.
Roast Chicken is my “I don’t want to cook” meal. It’s fast and requires very little hands-on preparation. I butterfly it, brush it with ghee, add some onions and another vegetable or two, season with salt and pepper, put it in the oven and walk away. About one hour later I have a beautiful chicken with roasted vegetables.
Butterflied Roast Chicken with Red Onions
This is a variation of a recipe from my cookbook, Deliciously Organic. Other vegetables that you can use are: zucchini, cauliflower, squash, bell pepper, etc.
Serves 4-6
For the Chicken:
1 (4-5 pound) chicken, butterflied
4 tablespoonsghee, at room temperature
2-3 tablespoons fresh thyme
1 1/2 teaspoons Celtic sea salt, divided
1⁄4 teaspoon freshly ground black pepper
For the Onions:
2 large red onions, cut into wedges
1 tablespoon ghee, melted
Directions:
Preheat oven to 450°F and adjust oven rack to medium position. Pat chicken with a dry cloth to make sure the skin is dry. Stir together softened ghee (clarified butter), thyme, and 1 teaspoon sea salt in a small bowl. Gently lift the skin and rub herbed butter under the skin of breasts, thighs, and legs. Season the entire chicken generously with sea salt and pepper. Place chicken in roasting pan. Toss red onion wedges, melted ghee, remaining 1⁄2 teaspoon of sea salt, and pepper in a medium bowl. Pour onions around chicken in roasting pan. Roast chicken for 30 minutes and then rotate pan 180 degrees. Continue to roast, about 25 minutes, until crisp and golden brown, and when a thermometer reaches 160°F when inserted in the thickest part of the breast. Remove from the oven and before serving, let the chicken rest for about 15 minutes to allow juices to redistribute. Photo credit: Helene Dujardin – Used with Permission.