Roast Farmers Chicken
Martha and chefs Lee Hanson and Riad Nasr (Minetta Tavern) prepare a delicious roast farmers chicken.
Preheat oven to 375 degrees.
In a small bowl, stir together butter, chopped garlic, and chopped thyme until well combined. Gently pull the skin away from the breast of the chicken; rub butter mixture over breast.
Place rosemary and thyme sprigs, crushed garlic, and baguette in the cavity of the chicken; season with salt and pepper. Using kitchen twine, truss chicken.
In a large oven-proof skillet, heat clarified butter over medium-high heat. Add chicken; cook, turning, until browned on all sides, about 10 minutes. Transfer skillet to oven and roast, basting with pan juices, until it reaches 165 degrees on an instant-read thermometer, 30 to 35 minutes.
Let chicken rest 10 minutes before serving with potatoes and spinach, if desired.