Roasted chicken and peaches
What makes a chicken organic? The simple answer is that the chicken is fed only organic feed and is not injected with hormones or given unnecessary antibiotics.
1 tsp. (5 ml) salt
½ tsp. (2.5 ml) freshly ground black pepper
1 tsp. (5 ml) ground cumin
1 whole chicken (about 3 lb. / 1.5 kg)
1½ tsp. (7.5 ml) olive oil
4 leeks (white and light green parts), thinly sliced and washed thoroughly
6 peaches, pitted and quartered
3 tbsp. (45 ml) brown sugar
2 tbsp. (30 ml) fresh tarragon, chopped
1 tsp. (5 ml) ground cinnamon
½ tsp. (2.5 ml) freshly grated nutmeg
Preheat the oven to 200°C (400°F).
In a small bowl, combine the salt, pepper and cumin.
Rub the chicken with the oil and season generously with the cumin mixture. Place the chicken in a roasting pan.
In a large bowl, combine the leeks, peaches, brown sugar, tarragon, cinnamon and nutmeg. Scatter the mixture around the bottom of the chicken in the pan.
Roast the chicken for 30 minutes. Stir the peaches occasionally to coat with the pan juices. Reduce the heat to (180°C) 350°F and roast for another 30 minutes or until a thermometer inserted in a breast registers (82°C) 180°F, and the juices run clear. Let stand for 10 minutes before carving.
Place the chicken on a platter, either whole or cut into pieces. Spoon the pan juices, leeks and peaches over all. Makes 6 servings.
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