Roost Recipe: Herb Roasted Chicken With Cauliflower Mash & Lemon-Caper Gremolata

3 to 4 lb free-range chicken, giblets removed

1 lemon, halved

3 cloves garlic, peeled and crushed

5 sprigs fresh thyme

2 sprigs fresh rosemary

1 tbsp butter

1 tbsp fresh thyme, chopped

1 tbsp fresh rosemary, chopped

1 tbsp fresh marjoram, chopped

1 tbsp fresh culinary lavender, chopped

Salt and pepper to taste

Rinse chicken under cold water and pat until very dry. Put lemon, garlic and sprigs of thyme and rosemary in cavity of the bird; tie legs together with kitchen twine. Massage butter all over skin of the bird with your fingers. Sprinkle chopped herbs all over the bird, and generously dash with salt and pepper. Let chicken sit for one hour until it’s about room temperature.

While the bird is coming to room temperature, remove the middle rack in your oven and preheat to 450 F. Place a 10-inch cast-iron skillet or roasting pan into the oven while it preheats. When oven is ready carefully remove roasting skillet/pan and place the chicken, breast-side up, into the pan. Return pan to oven and roast for 45 minutes (or until a meat thermometer reads 165 F when inserted into the thickest part of the bird, usually the breast).

2 heads of cauliflower, cut into florets

1 onion, halved and sliced

2 cloves garlic, peeled and halved

1/2 cup olive oil

2 tbsp fresh thyme

1 to 2 tbsp truffle oil (adjust amount to suit your taste)

Salt and pepper

Preheat oven to 375 F. On a foil-lined baking sheet toss the cauliflower, onion and garlic with the olive oil. Spread into a single layer and generously sprinkle with salt and pepper.

Place in oven and roast for about 45 minutes or until the veggies start to slightly caramelize.

Remove from oven and carefully pour roasted veggies into a high-speed blender. Add thyme and blend until it is a smooth but thick consistency. (If it is too thick you can add some veggie stock). Pour into a bowl and stir in truffle oil; add more salt and pepper if needed. Serves 4-6.

1 cup parsley, chopped

1 clove garlic, minced

1/4 cup capers, chopped

1-1/2 tbsp olive oil

2 tbsp fresh lemon juice

1 tbsp fresh lemon zest

In a bowl combine parsley, garlic and capers. In a separate bowl whisk olive oil with lemon juice and zest. Add parsley mixture and set aside to marinate. When it’s time to serve the chicken, place a generous dollop of the gremolata on top and enjoy!