In the fall, Eureka Springs becomes the target for numerous "weekends." This is my least favorite weekend, Corvette Weekend.
Rather than rant, I will simply state that most of my local and merchant friends wish it would just go away.
Naturally, I did not go into town. Instead, I went to Cassville, Missouri this morning. They have a lovely WalMart and a fantastic Cost Cutter market with a real butcher counter.
I returned with fixings (Ozark word) for a wonderful meal. The star of that meal will be chicken, roasted on a bed of onion, fresh rosemary, and fresh sage.
Ingredients
1 spatchcocked chicken
6 branches rosemary
2 bunches sage
1 medium onion, sliced in rings
2 Tablespoons butter, melted
salt and pepper to taste
Method
Preheat the oven to 375 degrees. Set the oven rack to low middle.
Salt and pepper the underside of the chicken generously.
Arrange rosemary, sage, and onion in the bottom of your baking casserole.
Lay the chicken skin side up on the onions and herbs.
Use a pastry brush to paint the exposed surface of the chicken with the melted butter.
Generously salt and pepper the top of the chicken.
Roast until an instant read thermometer shows 165 degrees in the thigh near, but not on, the bone. Usually 45 to 60 minutes.
Rest for 10 to 15 minutes and serve.
Salt and pepper the underside of the chicken generously.
Arrange rosemary, sage, and onion in the bottom of your baking casserole.
Lay the chicken skin side up on the onions and herbs.
Use a pastry brush to paint the exposed surface of the chicken with the melted butter.
Generously salt and pepper the top of the chicken.
Roast until an instant read thermometer shows 165 degrees in the thigh near, but not on, the bone. Usually 45 to 60 minutes.
Rest for 10 to 15 minutes and serve.
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