Ray’s Spring Chicken

We went to our favorite farm stand at the Grand Army Plaza Farmers’ Market this past Saturday: Bradley Farms, home of Ray Bradley, and bought some chicken.  We love the vegetables from Rays farm but his meats, when available, are even better. We purchased two packages with two legs each.  The first pack was made into Julie’s favorite dinner earlier this week.  Tonight the other two legs will be marinated and then roasted on a bed of fingerling potatoes, also from Ray.

The Recipe:
3 stems of rosemary leaves
4 shallots
3 cloves of garlic
1 tsp. Herbs de Provence (from Sahadi’s)
¼ tsp. hot pimenton
a hefty shot of olive oil
2 tsp. of rice vinegar
Salt and pepper 

2 lbs potatoes (we used fingerlings)
Chicken pieces, bone-in, for two (we used legs with thighs attached)

Place the first eight ingredients in a food processor and pulse until it forms a chunky paste.

Rinse and pat the chicken dry. In a bowl, rub the marinade into the chicken pieces, on all sides and let stand for an hour. 

Wash and cut the potatoes into chunks and toss with olive oil, salt and pepper. Place into a roasting pan. Place the chicken on top of the potatoes. 

Put the pan in the oven at 350 for approximately 40 minutes (depending on cut) until the chicken is done.  If the chicken is done before the potatoes just pull the chicken out and cover it until the potatoes are finished. 

Serve with a salad or vegetable of your choice.

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