Low fuss Crispy Roast Chicken Dinner with Summer Heirloom Tomato Salad
1 whole organic chicken
1 whole bulb of garlic cut in ½
1 lime cut in ½
¼ bunch of scallions thinly sliced
1 lb. of baby heirloom tomatoes cut in half
2 persian cucumbers thinly sliced
¼ bunch of basil picked
¼ red onion sliced
Salt and pepper
Preheat the oven to 400F.
Place chicken on a board, take a sharp knife and remove the backbone by cutting down either side of the backbone from the rear of the bird to the neck. With the breast side up push the bird flat on the board. Rub chicken with some olive oil and generously season with salt and pepper on both sides. Place chicken on a baking sheet, add garlic and top with a few splashes of olive oil. Cook for 45 minutes, once cooked, remove from the oven and while hot, splash on Ramp Vinegar over top of chicken and rest for 15 minutes.
Portion the chicken by cutting off the legs, cut these into three parts, the drumstick and cut the thigh into two. Cut the breast in half and then with the bones in, cut each breast into 3 pieces. Place chicken and garlic on a serving platter, top with a few splashes of Ramp Vinegar, for a tangy, zesty, slightly sweet flavor finish. Garnish with lime chunks and scallions.
For the salad, add tomatoes, cucumber, red onion and basil to a mixing bowl, add a few splashes of Ramp Vinegar, a good lug of olive oil and season with salt and pepper. Mix through gently and place into a bowl to serve.