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Roast Farmers Chicken

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

  • servings: 2




  • 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. Step 1

    Preheat oven to 375 degrees.

  2. Step 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. Step 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. Step 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. Step 5

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

The Martha Stewart Show, March 2009

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Reviews (2)

  • 22 Mar, 2009

    I hope that Minetta Tavern alerts their guests about the "chef's treat" that is roasted with the chicken. Diners on a gluten-free diet may not be aware of this practice of adding a baguette and will suffer from cross-contamination.

  • 20 Mar, 2009

    It's a delicious recipe and faster than other roasted chicken!!