Chef's Choice Recipe from Anthony Devoti of Five

My visit with chef Anthony Devoti focused on the abundance of local ingredients and how he's using them at Five and Newstead Tower Public House. When using fresh, high-quality ingredients, the food doesn't require difficult preparation. This isn't so much a recipe as a flexible guideline for preparing a simple, delicious roasted poultry dish with vegetables that can be altered based on ingredient availability and the number of servings desired. Devoti refered to this single-serving preparation as "Bachelor Chow."

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.

Roast Poulet with Vegetables

Guidelines for one serving

1 tablespoon oil
1 12-ounce poulet or ½ of a chicken
Dried thyme
Salt and pepper
1 cup assorted fresh vegetables, cut into medium chunks
Microgreens, such as pea or radish shoots from Claverach, for garnish

1. Preheat oven to 500 degrees.

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.