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Adapted from the recipe featured in Food Network Magazine
Makes 4 servings
Prep & cook time: 40 min
Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market*
● 3 1/2 pounds skin-on, bone-in chicken quarters*
● Kosher salt and freshly ground pepper
● 1 lemon, halved
● 3 tablespoons extra-virgin olive oil
● 1 pound fingerling or other small potatoes*
● 2 bunches radishes*
● 1 bunch scallions*
● 3 carrots, peeled and chopped*
● 1/4 cup chopped fresh dill*
Instructions
Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots, and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
This week’s article: The Composting Evolution at the Market
The Saratoga Farmers’ Market will be open on Saturdays from 9:30 a.m. to 1:30 p.m. through April at the Wilton Mall Food Court, accessible from the mall entrance across from BJs or the mall interior. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter and follow us on Facebook and Instagram.
