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Posts from the ‘Chicken & Other Poultry’ Category

some new flavors for an old favorite – marinated turkey breast

Marinate a turkey breast for 24 hours in the flavors of the Mediterranean, and you no longer have our pilgrims’ roasted turkey. You have instead something that feels like it was infused with sun, bright and fresh and right for Spring.

Marinated Turkey Breast with Cumin, Coriander & White Wine

serves 4 to 6

  • 4 Tablespoon mint leaves
  • 4 Tablespoons parsley leaves
  • 4 Tablespoon cilantro (fresh coriander leaves)
  • 1 clove garlic, peeled
  • 2 ounces (60 ml) lemon juice
  • 2 ounces (60 ml) olive oil
  • 4 ounces (125 ml) white wine
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ small organic or free-range turkey breast (about 2 pounds or 1 kg)

Put all the ingredients except the turkey breast in a food processor or blender (of course, YOU knew not to put your turkey in the blender!) and process for 1 to 2 minutes to get a smooth marinade. Put the turkey in a non-metallic container and pour the marinade over it. (My preferred method is to put the turkey in a zip lock freezer bag – gallon size – and pour marinade over top. Zip tight!) Refrigerate for 24 hours. Be sure that the turkey is immersed in the sauce.

Preheat the oven to 425°F (220°C). Remove the turkey from its marinade (but reserving the marinade for later. Put the turkey on a roasting tray. Place in the oven and roast for 15 minutes, then reduce the temperature to 390°F (200°C). Continue to cook for 15 minutes, then reduce the temperature again to 355°F (180°C). Cook until the turkey is done – another 30 to 45 minutes. To check for doneness, you have a couple options – insert instant-read thermometer into the thickest part of the breast ~ ~ ~ 165°F ( 74.5°C) indicates done. Or insert a small knife all the way into the center; it should come out hot.) If the meat browns too far in advance of doneness, cover with a tent of aluminum foil and continue cooking.

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roasted chicken with sumac, za’atar and lemon

I’ve made some promises to you recently and thought with this post I might make good on a few of them at once. I’ve promised bright and fragrant dishes from sunny climates to chase the winter doldrums; I’ve promised a special Sunday dinner, and a wonderful recipe for roasted chicken.  And you clever readers might have guessed too that you’d be seeing still more of Ottolenghi here. And you are. And because we’ve talked so much of onions with the last couple spreenkles, we might as well throw them into the mix as well. This is a veritable shrmorgasbord (how in the world do you spell that word? I’ll google it!) a veritable  smörgâsbord  of promises kept.

I’ve spoken before (in the roasted eggplant with yogurt sauce and pomegranates recipe) of two spices essential in Middle Eastern cooking – you won’t find them at Safeway or Krogers. But I hope you won’t let that deter you! You can find them on line easily (google!) or at a Middle Eastern market if you have one near you. They are Sumac (powdered deep red, tart like a lemon, or cranberries, wonderful!) and a spice blend called za’atar, fragrant and delicious!  Neither is expensive at all and they’ll last you for some time. (You’ll be thinking of sending thank-you notes and possibly even flowers – I love tulips! – for suggesting you add them to your spice cupboard.)

More familiar though to your nose and palate are cinnamon and allspice. Those too become part of the amazing perfume of this dish.

I want you to know – just as an aside – that I never ever put him up to it, but sprees-grateful -guinea-pig may be chiming in on this dish. He’s positively wild for it.

The recipe is very straight-forward and simple to prepare (once you have the right ingredients.) The chicken (free-range, vegetarian-fed is best) will marinate for several hours to over-night. The flavors, other-worldly-good, and the onions, of my gosh, the onions! (You expect this from me now, right? If I love something, you won’t have a moment’s doubt about it.  I   l o v e    t h i s   d i s h !  It’s from Ottolenghi, and he’s an artist and a genius in the kitchen!  Cooking is all about a celebration of ingredients for Ottolenghi, and lucky for us, we’re invited to the party.)

Let’s start with just a little celebration of the red onion, so humble, so under-appreciated and so crazy good when prepared right…

This recipe calls for two red-onions, thinly sliced…

even their mess manages to be on the image & you'll see

Roasted Chicken with Sumac, Za’atar and Lemon

  • 1 large organic or free-range chicken, divided into quarters – breast & wing, and leg & thigh
  • 2 red onions, thinly sliced
  • 2 garlic cloves, crushed
  • 4 Tablespoons olive oil, plus extra for drizzling
  • 1½ teaspoons ground allspice
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon sumac
  • 1 lemon, thinly sliced
  • 200 ml (almost 7 ounces) chicken stock
  • 1½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 Tablespoons za-atar
  • 1 generous Tablespoon (20 grams) unsalted butter
  • 1¾ ounces (50 grams) pine nuts – a generous ½ cup
  • 4 Tablespoons chopped flat-leaf parsley

In a large bowl, or ceramic baking dish, mix the chicken with the onions, garlic, olive oil, spices (except for za’atar), lemon slices, stock, salt and pepper. Cover with plastic wrap. Leave in the fridge to marinate for a few hours or overnight. Read more

lavender chicken breasts in Champagne sauce ~ with mushrooms

Time’s a wasting! Let me cut right to the chase. Would you like to put on the table a dinner that makes you feel like you just came out of Cordon Bleu with your own chef’s cap and apron? Would you like to set down a plate in front of someone you love with a proud little smirk on your face? Would you like to feel accomplished and loving all with one gorgeous dinner? You’ve got this one in the bag!

I want so badly to describe to you how lovely this dish is! Let me try, while the taste still lingers on my tongue. I’ve discovered that there’s something inexplicable about lavender in one’s mouth. In the right proportions, it’s neither a scent nor a taste, but somewhere smack dab in between the two. As my sweet husband and I sat eating our dinner tonight I was (so sorry honey) distracted trying to identify just where the lavender touched – and it was, honest to goodness, top of the palate where it borders the nose. Ok, you don’t care about that, and why should you?

This is what you want to know:

Lavender chicken in champagne sauce is one of the most exquisitely delicious chicken dishes I’ve ever prepared. I’ve made it several times now, and each time, the same. I can hardly stop sighing. And for a romantic dinner for two that’s an especially nice thing.

Lavender Chicken Breasts

in Champagne Sauce with Mushrooms

serves 6

  • 6 boneless, skinless chicken breast halves
  • ¼ cup fresh lemon juice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried culinary Provence lavender buds, finely ground in a spice grinder (see NOTE)
  • Sea salt and freshly ground black pepper to taste
  • 1 Tablespoon extra-virgin olive oil
  • 4 Tablespoons plus 1 teaspoon unsalted butter, at room temperature
  • 4 cups thinly sliced small brown mushrooms
  • ½ cup minced shallots
  • ½ cup Champagne
  • ½ cup chicken broth
  • 1 Tablespoon concentrated chicken stock – optional (also known as Glace de Poulet GoldBetter than Boullon is one brand)
  • 1 teaspoon all-purpose flour
  • 2 Tablespoons fresh Italian parsley leaves, finely chopped
  • Fresh thyme sprigs or lavender sprigs (optional)

NOTE on lavender: For culinary lavender, one good source (if you don’t find in the bulk tea section of your market, is Amazon.

Sprinkle both sides of the chicken with the lemon juice, thyme and lavender. Let marinate for 20 minutes. Season lightly with salt and pepper.

Brush the dust from the mushrooms and slice thinly. Dice the shallots. Set aside.

In a large skillet on medium-high heat, place the oil and 4 tablespoons of the butter. When the butter has melted, add the chicken breasts and brown on each side, about 7 minutes. Remove the chicken from the skillet and set aside. Read more

Turkey Stuffing with Grand Marnier & dried apricots

‘Tis the season when time speeds up. Some of our best intentions, left behind in a rush of wind. I’d planned on preparing this turkey stuffing for you to view before Thanksgiving was upon us and everyone was already noisily gathered around the table. It didn’t happen. It’s still possible that I’ll get that done, but it’s looking less likely with every falling leaf.

And yet, even though there’s no accompanying photo, that didn’t seem reason enough not to share the recipe. So I’ll post it today, and after Thanksgiving I’ll attach photos so that next year you’ll have them. In the meantime, just a few photos from my walk the other day.

If you look at the list of ingredients you may have a feel for what this stuffing is like. I hope so. I can tell you this: Just about everyone who’s tried it has asked for the recipe. People who don’t like stuffing love this stuffing. And that’s all I’ll say.

Turkey Stuffing with Grand Marnier & Apricots

  • 12 cups cubed sturdy bread – cubed in approximately ½- to ¾-inch pieces
  • 2 Tablespoons dried thyme
  • 4 Tablespoons olive oil
  • 1½ cups dried apricots, cut into quarters
  • 1½ cups Grand Marnier (Orange Liqueur) (see NOTE)
  • 2 pounds Turkey Sausage (I like to use a combination – a milder one with apple and sage, and a spicier Italian turkey sausage)
  • 2 Tablespoons butter
  • 4 cups celery, diced (with some leaves)
  • 1 large yellow onion, chopped
  • 1 Tablespoon minced garlic
  • 1 Tablespoon dried sage, crushed between your hands
  • 2 Granny Smith apples, medium diced
  • 1 cup dried cranberries
  • 1 cup chopped Italian parsley
  • Salt and freshly-ground pepper to taste
  • 1 cup chopped walnuts or filberts or pecans (optional)
  • 2 cups chicken broth (you may not use all this)

NOTE: on the Grand Marnier – To cut down on the expense, you might mix one part Triple Sec with two parts Grand Marnier. I don’t think I’d mess with the proportions further than that though. Grand Marnier is just so incomparably good.  (I should be clear here on this point though, I use all Grand Marnier in ours.)

Preheat the oven to 350°F. Combine the bread, thyme, some salt and pepper and one-half of the oil, and toss together. Place on a baking sheet for 15 minutes in the oven. Transfer to a large bowl or other container large enough to accommodate it.

In a small sauce pan, add the apricots to the Grand Marnier and bring to a boil. Gentle simmer for a couple minutes. Remove from the heat and set aside. (As they sit and bathe in the Grand Marnier, the flavor intensifies and they become indescribably delicious.)

In a large skillet, brown the sausage. Add it to the bread bowl with a slotted spoon.

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Greek baked chicken with orzo

In several previous posts, I’ve written of our Dad. (If you haven’t yet seen it, you may want to read: Orange Flowers. ) His influence  on me (on us all) was enormous, though he didn’t even come to be my dad until I was already a gawky ten-year-old girl. His tender love forever changed me. We lost him a few years back, but his birthday’s coming very soon. I’m posting this recipe now – it’s one I think our Greek Pop would have loved.  I’m thinking primarily of my family when I say this, but if anyone out there would like to prepare this on November 2nd, I’d like to think there will be at least one more smile than the ones you see around your own table.


This chicken dish is a common Sunday one-pot meal on the Greek islands, where chickens are raised primarily for their eggs. Therefore, it’s considered special – besides that, it’s absolutely wonderful!

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Baked Chicken with Orzo – Kotopoulo Youvetsi

  • 1/3 cup olive oil
  • 1 4-pound free-range chicken, cut into 6 pieces (or the equivalent weight in pieces you choose)
  • 1 large onion, halved and thinly sliced
  • 1/3 cup chopped oil-packed sun-dried tomatoes
  • 2 cinnamon sticks
  • 1½ teaspoon dried oregano, crumbled
  • 1 teaspoon Aleppo pepper or a pinch crushed red pepper flakes
  • 2 cups grated ripe tomatoes or canned diced tomatoes with their juice
  • Salt
  • 2 cups chicken stock, plus more if needed
  • 1 pound orzo (you substitute elbow macaroni) – cooked in plenty of boiling salted water for only 2 minutes, then drained
  • 2 Tablespoons chopped fresh flat-leaf parsley
  • 1½ cup coarsely grated hard myzithra, pecorino Romano or Parmigiano-Reggiano cheese

Preheat the oven to 400°F.

In a Dutch oven, heat the olive oil over medium-high heat and sauté the chicken parts in batches until brown on all sides. Set aside.

Add the onion to the pot and sauté until soft, about 5 minutes. Add the sun-dried tomatoes, cinnamon sticks, oregano, pepper or pepper flakes and tomatoes. Sprinkle the chicken with salt and return to the Dutch oven. Add about 1/2 cup of stock, or enough to come about two-thirds of the way up the chicken.  (You want to be sure that the breast meat is sunk quite deeply into the sauce, so just the very top of it sticks above. That will help prevent it from drying out.)  Bring to a boil, cover and transfer to the now-hot oven.

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Spicy Chicken Chili

Halloween night traditions persisted for years. My two eager brothers and I, in our costumes and makeup, masks on the table, hurriedly wolfing down a dinner of tomato soup, grilled cheese sandwiches and carrot sticks. That orange-hued dinner was meant to celebrate the occasion, we knew. And we cleaned our plates, but our minds were on the pillow cases we’d be filling and the super-hero, cowboy, and ghoulish friends we’d be meeting on our street, comparing our various “takes” for the night and sharing the secret of which house was giving out the best candy. It was the same for you, right?

Years later, with my own daughters all Raggedy-Anned or their broad faces smiling in fantastic clown make-up, I still didn’t question the traditional Halloween dinner I’d grown up eating. Were I to get a second chance though, THIS would be the dinner I’d serve them. But I’d include some bright wedges of orange and a few slender carrot sticks. Even some of the littlest traditions are worth holding tight to.

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Since finding this recipe in a Nordstrom cookbook several years ago, it’s become a family favorite. Different from most chilies I’ve tried, it’s not a homogenous stew. The individual ingredients stand out and shine; it’s highly aromatic and  has an almost brightly spicy, lingering flavor.

It’s said that we taste first with our eyes. I think often that’s true, and visually this chili doesn’t disappoint. Scarlet red tomato, bright green bits of jalapeño and cilantro, petite, deep mahogany black beans and the larger, softly-shaded pintos, with flecks of chili powder and cumin swimming about. It IS kind of pretty. But I think the NOSE of this chili hits you first and wakens your appetite. It doesn’t do it all by itself though. There’s help from the cornbread baking in the oven. They’ll come out together, ready to feast upon! It’s a perfect chili for a chilly autumn night.

(Hint: For the best flavor, if your chili powder is a year or more older, it’s best to start with new.)

Spicy Chicken Chili

( serves 6 to 8 )

  • 2 Tablespoons vegetable oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 to 1½ pounds of boneless skinless chicken thighs cut into very narrow strips (see NOTE)
  • 4 teaspoons chili powder (or more according to your taste)
  • 1 Tablespoon ground cumin – or toasted cumin seeds, ground (see NOTE)
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon kosher salt (unless you’re using an unsalted broth, in which case it will need more)
  • 2  jalapeño chiles, seeded, de-ribbed, and minced (each about a man’s fat thumb size)
  • 1 can (14½ ounces) diced tomatoes in juice (fire-roasted are wonderful)
  • 2 cups low-sodium chicken broth
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • ½ teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh cilantro stems and leaves


  • diced onion – yellow, red or green
  • shredded cheddar cheese
  • extra chopped cilantro
  • sour cream (optional)
  • diced avocado (optional)
  • lime wedges (optional)

NOTE: on chicken – 1 pound is adequate, but if your tastes run to a meatier chili, you may want more.

NOTE: on cumin – ground cumin is fine. I prefer to dry roast cumin seeds for several minutes in a skillet & then grind them. It brings out a deeper almost-smoky flavor that we love at our house. (Skillet on medium, stir/shake the seeds until medium-brown. Then grind and measure 1 Tablespoon.)

Using a 6- to 8- quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Toss in the onions and garlic and stirring occasionally, cook until mellow and softened. (About 7 minutes.)

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Moroccan roasted chicken and buttery couscous

With Ras el Hanout, the blend of Moroccan spices in yesterday’s post, we’re only a few easy steps away from a succulent chicken dinner that will make a Moroccan daydream that much more real.  This is so simple! With the first 9 ingredients you make a paste in your blender. You rub it on your chicken. You put whole or cut lemons and garlic in the cavity. You pop it in the oven. An hour later, you dine like Bogey and Bacall in Casablanca.

Moroccan Roasted Chicken

Put the following ingredients into a blender and puree.

The rub:

  • 3 Tablespoons olive oil
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons Hungarian sweet paprika
  • 1 Tablespoon ras el hanout (see NOTE on where  you can purchase)
  • 1 Tablespoon fresh mint, chopped
  • 1 Tablespoon salt
  • 2 teaspoons grated lemon zest
  • 1 teaspoon ground black pepper
  • 1 clove garlic, peeled
The chicken:
  • 4 to 4.5 pound free-range chicken
  • 2 small lemons, pierced all over with a fork – or 1 larger lemon, cut into wedges
  • 6 cloves garlic, un-peeled, barely crushed with the back of a knife

(In yesterday’s post I specified a chicken 4.5 to 5 pounds. I find that the smaller ones are more tender, but you can make that determination for yourself.)

NOTE on where to buy ras el hanout if you decide not to make your own: If you don’t already have most of the spices called for to make your own, it would be less expensive to buy ready-made. One good source on line is at The Spice House – $6.00 for a standard 2 oz. bottle.

Preheat oven to 400°F. It’s best if you can start with a chicken at or near room temperature, so if you’re able to, remove the chicken from the refrigerator an hour or so before you begin. Rinse the chicken in cold water and dry with paper towels. Rub one-third of the spice rub inside the cavity. Insert the lemons and garlic, and tie the legs together. Smear the remaining rub over the chicken. Roast for approximately 45 minutes, or until the internal breast temperature at the thickest part registers 165°. (Alternately you can pierce the leg and make sure that the juices run clear.)  Remove from the oven and tent it with aluminum foil and allow to rest for 10 or 15 minutes. (This allows time for the juices to sink back into the meat and not flow out onto your cutting board as you carve it.) The lemons cooked inside will be soft and full of juice and are wonderful squeezed on top and served alongside. (We liked it too on our roasted beets.)

(You can begin the couscous about 15 minutes before you expect the chicken to be coming out of the oven.)

Buttery Couscous

A soft, buttery couscous is an ideal accompaniment to this roasted chicken. And again, so easy to prepare. Though I’ve made it plain here, you can add herbs, nuts, spices or dried fruits. Read more

Citrusy Chicken Kabobs with Kumquats & Fennel

I’ve received countless questions about what I eventually did with those kumquats that inspired dinner the other night!! OK, so no one’s asked. But let’s, just for a moment, pretend someone had. I’d say that we just returned from a few quiet days in Central Oregon where my love and I played scrabble on a sunny patio, walked meadows with our dogs, went to bed early, and ate simply. I’d tell them that because I knew there was a grill there, I packed my bag of lovely kumquats. (There ought to be a song.)  I thought that if anything could improve upon the incredible flavor housed in that little fruit, it would be eating them outdoors straight from the grill. I’m not going to claim they were better (I’d say)  but let me tell you what they were. The gentle heating seemed to cause the sweet peel of the kumquat to share its sugars with the tart fruit inside. I’d tell them that as a mouthful, they were deliciously warm, had the tiniest bit of sweet char, and were oozy with juice! Paired with the citrusy-marinated chicken and grilled fennel bulb, it was quite the flavorful plateful! And thank you for asking! (I’d say.)

(For alternative ways to prepare a similar meal, or for substitutions, see Other Options at the bottom of the page.)

Earlier I shared a favorite Moroccan recipe for orange, red onion, olive and fennel salad. I suppose this dinner was inspired by that salad.

Citrusy Chicken Kabobs with Kumquats & Fennel

(serves 4 – 6)

  • 2 pounds boneless, skinless, large chicken breasts
  • 2 or 3 small, or 1 to 2 large, fennel bulbs (fronds, stems and hard core removed, bulb cut into wedges or cubes)
  • 1 – 2 red onion, cut into cubes or wedges
  • kumquats – minimum of 4 per person (you’re going to love them)
  • olive oil to brush on the onions and fennel
  • metal skewers

for marinade:

  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 2 Tablespoons fresh rosemary, finely chopped
  • 2 Tablespoons fresh thyme, chopped
  • 2 to 3 large cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • salt & coarsely ground pepper

Prepare the chicken by removing  cartilage, veins and fat. Cut into 1-inch cubes.

Prepare the marinade in a small bowl by whisking all marinade ingredients together. Either in a gallon-size sealable plastic bag or in a medium bowl, combine the marinade and the cut-up chicken. Coat the chicken well and refrigerate (covered with plastic if using bowl) for about an hour. (30 minutes minimum.)

I recommend skewering the onions on a separate skewer, and likewise, the fennel bulb. You can combine kumquats with chicken pieces, or put each on their own skewer. (I did some of each – cut kumquats when skewered with the chicken.) In any case, you don’t want to overcrowd them or they won’t cook properly.

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Chicken Salad with Peas, Feta, and Mint

Peas, feta and mint are such a wonderful combination. Their colors, textures and tastes play off each other beautifully, and when combined with the leftover roasted chicken from the night before, you have a salad that’s easy, cool and refreshing for a warm night or for a slow weekend lunch. With crusty baguette or whole-grain crackers, it’s a salad you can happily linger over, savoring the company you’re with and the flavors on your fork.

Chicken Salad with Peas, Feta and Mint

(Easily serves 4 as a main course.)

  • 3 Tablespoons coarse sea salt
  • 1 cup shelled fresh or frozen peas (no need to thaw)
  • 3 small spring onions or scallions, white part only, cut into thin rounds or diagonals
  • 4 ounces Greek feta cheese, crumbled (1 cup)
  • 1/4 cup fresh mint leaves, cut into a chiffonade (very thin crosswise strips)
  • 3 cups shredded cooked chicken
  • 8 ounces cherry or grape tomatoes, halved
  • 1 large ripe avocado, thinly sliced
  • 2 heads baby romaine, coarsely shredded, or small baby romaine leaves, left whole
  • 1/4 cup minced fresh chives
  • Creamy Lemon-Chive Dressing (see below)
  • Fine sea salt

Fill a large bowl of ice-water. Bring a large pot of water to a boil. Add coarse salt and the peas and blanch until crisp-tender, about 2 minutes (but even less if using baby peas.) (Did you know that adding salt to vegetable cooking water helps preserve their color?) Quickly pour the peas into a colander and submerge the colander into the bowl of ice-water. Drain thoroughly. (If using the peas right away, you can lay them out on a clean dish towel to absorb the water as you prepare the rest of the salad. Otherwise you can refrigerate them.) Read more

Roasted Whole Chicken on the Grill

This dinner all started with kumquats – even though, in the end, it had absolutely nothing to do with kumquats. Now that I think longer about it, this dinner actually started with going out to lunch and trying to avoid a parking ticket.

Maybe it’s just me…but sometimes I like to figure out exactly how I came to be where I am from where I’d just been. It’s often an odd, circuitous path to trace –  kind of like that “six degrees of separation from Kevin Bacon” thing, if you know what I mean. Have you ever taken a long road trip with someone and after some lively conversation, there’s a period of prolonged but comfortable silence?  You think what you’re doing is watching the road or taking in all this amazing scenery, when actually, for some mysterious span of time, you’ve not been where you are at all, and suddenly out of your mouth comes something completely random and seemingly related to nothing. Do you ever then try to figure out (or even explain) how you came to be thinking that particular disjointed nonsensical thought? Well, this night’s dinner happened something like that.

Kumquats - having nothing to do with dinner

My husband and I have kind of a “custom” of going out to lunch on Saturdays. We’ll run a few errands and then pass the ball back and forth until one of us finally makes up our mind about where we’d like to eat, and then we sit across from one another talking about the week, news, politics…or sometimes something even more scintillating (if you can imagine!) We love our Saturdays together. Last week, we were following our usual practice and decided on a great little spot for lunch. We started to park in the lot across from the restaurant but realized it was designated for patrons of a grocery store. We parked there anyway –  but felt quite legal about it because we’d just drop into the market first, and then walk across the street for lunch. We had no real reason to be grocery shopping, other than ticket avoidance, but there we were.

The produce aisles always seduce me first, but for my husband, it’s the wine section. So we went our separate ways to meet up later. Weren’t kumquats all done for the season? I thought so, and had said my sad goodbyes – but no! There they were, and they were huge! – well, the biggest I’d ever seen.  I was downright delighted to see them and filled a small bag. My heart soon returned to its normal rhythm, but a little further down the aisle, the cutest little potatoes fanned out, in reds and yellows and purples! And they were smaller than the kumquats! Who ever heard of such a thing? I hadn’t, so I got handfuls of potatoes, simply because they were smaller than kumquats. And then, there was asparagus – now that’s gorgeous! That’ll be so good with those potatoes! I’ll do them together, with lemon and salt on the grill! Ah yes, the grill. Hmmm, I’ve never tried roasting a whole chicken on the grill before. I wonder if I can do that successfully? I think I’m just going to need to find that out!  And that is how I came to be here:

(You are so incredibly patient with me! Are you like this with everyone?)

Roasted Whole Chicken on the Grill

What I love about roasting a whole chicken: It’s far less expensive than buying the individual parts. It’s so straightforward and simple and after the first little bit, largely hands-off. It can be done in so many different and delicious ways…influences of French, Moroccan, Mediterranean, Spanish. Stuffed or not. Surrounded by vegetables of all different types. Sauce or not.  You can cook two at once with almost no additional labor. There’s (almost) always leftovers to turn into another meal. Then there’s the remnants that become a great stock for soups. And my husband loves it. So what’s not to like?

Cooking something on the grill for more than an hour at 400°F+ can only be done successfully using an indirect method. (In other words no coals or gas flames directly beneath the chicken.) So if you know how to cook on your grill using an indirect method, this will be easy! (If you don’t know how, just check the instructions from your grill’s manufacturer, or on line.)


  • 1 whole  chicken (preferably free-range, organic, humanely raised)
  • 2 lemons, 1 cut in half, the other juiced for basting
  • fresh herbs of your choice (rosemary, oregano, marjoram, parsley, sage, etc.)
  • whole garlic cloves, 2 or 3 or more, crushed but not minced
  • olive oil
  • salt & pepper

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