Devoti used a poulet, a young chicken that weighs a pound or less, from Farrar Out Farms. Chicken can be substituted, but it should be cut in half vertically. For vegetables, use what's in season and available. Devoti used tomato, onion, garlic, turnip, potatoes and summer squash, all from Albert Rissi Farm.
Guidelines for one serving
1 tablespoon oil1. Preheat oven to 500 degrees.
1 12-ounce poulet or ½ of a chicken
Salt and pepper
1 cup assorted fresh vegetables, cut into medium chunks
Microgreens, such as pea or radish shoots from Claverach, for garnish
2. Rub poulet with thyme, salt and pepper.
3. Heat oil in an oven-proof pan big enough to hold the bird, leaving room for the vegetables. Sear poulet until skin is golden brown. With the skin side up, place in oven for 10 minutes.
4. Add vegetables and return to oven for another 5 minutes.
5. Turn the poulet so it's skin side down, stir vegetables, and return to oven for another 15 minutes or until the poulet is cooked through. Let rest 5 minutes, then cut into pieces. Season pan jus if needed.
6. On a plate, place pan jus and vegetables. Top with poulet pieces. Sprinkle with microgreens.
Robin Wheeler writes the blog Poppy Mom. She is a regular contributor to Gut Check, including the columns The Dive Bomber and Throwback of the House.