Roasted Free Range Chicken

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Free range chicken is roasted, then served with a fresh succotash and drizzled with a parsley vinaigrette.
Recipe By: Chefs Anne and David Gingrass
  • PrepN/A |
  • TotalN/A |
  • ServesMakes four servings


  • Parsley Vinaigrette:
    • 1/2 bunch Italian parsley, washed and chopped finely
    • 1/2 cup Virgin olive oil
    • 1/2 clove Fresh garlic, peeled and minced finely
    • 1/2 each Juice of lemon
    • 1/2 each Lemon zest
  • Roasted Chicken:
    • 2 each Roasting chickens, free range if available, legs and thighs removed
    • 1 tablespoon Fresh thyme, chopped
    • 1 tablespoon Black pepper, medium grind
    • 2 tablespoons Virgin olive oil
  • Succotash:
    • 3 slices Bacon, medium diced
    • 1 each Red onion, medium size, peeled and medium diced
    • 1 each Leek, medium, white part only, washed and medium diced
    • 2 cups Fresh corn kernels cut from the cob
    • 1/4 cup Chicken stock or broth
    • 1 tablespoon Sweet butter


Parsley Vinaigrette
Combine all of the ingredients except the lemon juice and mix well. Add the lemon juice and season to taste with salt and black pepper.

Heat a suitable saute pan and add the bacon. Cook the bacon over medium heat to render some of the fat then add the onions and leeks and cook until they become soft. Add the corn and continue to cook until it becomes hot and soft. Finally, add the chicken stock and butter and season to taste with salt and pepper.

Roasted chicken
Rinse the chickens and pat dry with a clean towel. Rub with the olive oil and sprinkle liberally with the thyme, pepper and kosher salt. Pre-heat the oven to 350 F. and place the chickens in a roasting pan, back bone down. Cook for 45 minutes or until the juice runs clear around the thigh bone. Remove from the oven and carve the breasts from the bone. Place a spoonful of the succotash in the center of each plate and place the breasts over. Drizzle the plate with the parsley vinaigrette and serve.
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