Start with a freshly slaughtered chicken and you can't go too far wrong. We originally planned to do the slaughter ourselves, but there was some debate about whether the neighbors would approve, and, in the end, not enough time. Instead we called ahead to a nearby live poultry vendor who killed and prepped the chicken for us. The flesh was still warm with life as I got it ready for the oven.
I rubbed the skin with butter and seasoned with salt, pepper and lemon juice. The chicken was stuffed with the spent lemon halves, a couple crushed garlic cloves and a few sprigs of fresh thyme.
It's not clear in these pictures, but the chicken definitely had more meat on its back than supermarket chickens tend to have. Delicious all around.
We clearly needed some lovely sides to go with the lovely chicken.
The first started with the chicken's liver, some fresh thyme and onion.
Add to this some mushrooms and fava beans.
This one will definitely be repeated.
A little cabbage never hurt anyone.
And the whole spread... Note the roasted potatoes and onions top right. These were boiled, then roasted in the juices underneath the chicken. Also note the ravaged chicken leg.
Not a bad-looking plate of food.
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