Ever since we visited Fogline Farm last week, and saw their Cornish Cross chickens and the layers, my boys have been asking me when we'll get to try the chickens and the eggs. The answer: today!
Since my office was closed in the afternoon for Good Friday, we were able to make it to the Friday farmers' market and pick up a chicken and a dozen eggs from Johnny and Ali. Woohoo. I wanted to really highlight the taste of the chicken, so I seasoned simply.
I stuffed our Fogline bird with a onion, sprinkled it with freshly ground sea salt and freshly ground pepper, and a drizzle of olive oil.
Cover with a foil and roast, covered for 60 minutes. Uncover and roast for an additional 10-15 minutes. Let sit for 10 minutes. Rub the skin with melted butter and lemon juice, if desired. Carve and serve.
We called this dinner with some blanched asparagus and Easter pasta!