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Chef Saul Bolton's Roasted Chicken | Great Performances


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Chef Saul Bolton’s Roasted Chicken
by Chef Saul Bolton, Culinary Director of Brooklyn Museum and Norm's (opening in May 2016)


3 ½  lb  Whole chicken, free range

              Kosher salt, to taste

              Za’atar spice, to taste

              Black pepper, freshly ground, to taste

2  sticks Cinnamon

2             Lemons, one quartered and one sliced in rounds

               Sage, fresh, to taste

1 head    Garlic, broken to expose unpeeled cloves

10           Cipollini onions, peeled

3             Carrots, top and tail cut off, scrubbed – not peeled, cut into manageable pieces

               Olive oil, for dressing chicken


Rinse the chicken well under cold water and then pat dry. Place the chicken in a roasting pan twice the size of the chicken. Season the inside of the chicken with salt, pepper, and za’atar spice.

Then stuff with the garlic cloves, sage leaves, quartered lemon, and cinnamon sticks.

Rub the outside of the chicken with olive oil, then season with za’atar spice, extra sesame seeds if you desire, kosher salt, and black pepper. Center the chicken in the roasting pan.

Add the cipollini onions and carrots to the roasting pan all around the chicken, then place a couple of lemon slices brushed with olive oil around the pan. Place the roasting pan in the oven at 350° F to 375° F until done, about 45 minutes.

Let the chicken rest about 15 minutes before serving.

**Serve the Roasted Chicken with Noodle Kugel, roasted carrots, cipollini onions and fresh watercress.

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