This summer I fulfilled a dream of mine. My household purchased 1/2 share of a CSA, or community supported agriculture. For a seasonal fee each week we received a bounty of locally grown produce, a protein item, and dozen cage-free eggs. Every Saturday was grocery Christmas! A large red insulated bag held our gifts of lush red lettuce, plump tomatoes, juicy broiler chickens, and colorful, oblong eggs.
One fall weeknight I roasted the remains of some of our latest haul with a small roaster chicken. Purple potatoes, white and stripped radishes, a handful of carrots, and onion made the perfect base for this hearty supper.
How cool are these radishes? The color and shape are so unique!
I wanted this meal to be pretty simple and really highlight the ingredients. For seasoning I used a new favorite, Trader Joe’s Umami Seasoning Blend. Umami is the 5th taste, alongside sweet, salty, sour, and bitter, it competes your pallet. Japanese for “pleasantly savory flavor” this seasoning was a no-brainier for this satisfying meal. A drizzle of olive oil, salt, pepper, and a few tablespoons of umami seasoning went on top of the vegetables.
Since starting the CSA, I’ve become a quick pro at roasting a whole chicken. It was very intimidating at first but honestly it’s very simple! Find where the skin meets the breast and slide pads of butter under the skin, season the exterior, stuff half a lemon in the cavity and you’re good to go. I also seasoned the chicken with the Trader Joe’s umami seasoning blend to give the meal cohesive flavor.
I am no master at binding a bird - just do the best you can to get the legs close to the torso to insure even cooking.
The chicken sits atop it’s perch of fresh veg and goes into a 400 degree oven for about an hour.
When the bird is golden, the juice runs clear, and the potatoes are cooked through you are good to go. Remove the chicken from the pan and set aside to cool for at least 10 minutes before carving.
