New This Month

Roast Farmers Chicken

For a delicious chicken dinner, try this roast chicken recipe from Minetta Tavern chefs Riad Nasr and Lee Hanson.

  • Servings: 2

Source: The Martha Stewart Show, March 2009


  • 3 tablespoons unsalted butter, room temperature
  • 1/4 teaspoon chopped garlic, plus 1 clove, crushed
  • 1/2 teaspoon chopped fresh thyme, plus 1 sprig
  • 1 (3-pound) chicken, wing tips removed, rinsed and well dried
  • 1 sprig fresh rosemary
  • Coarse salt and freshly ground pepper
  • 1 (2-inch) piece baguette, preferably from the heel
  • 2 tablespoons Lee Hanson and Riad Nasr's Clarified Butter
  • Pommes Aligot, for serving, optional
  • Sauteed Spinach, for serving, optional


  1. Preheat oven to 375 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. Let chicken rest 10 minutes before serving with potatoes and spinach, if desired.

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