Ingredients:

• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 1/2 lbs boneless chicken breasts (or about 1 1/2lbs leftover chicken)
• 4 Tbsp butter
• 1/2 tsp + 1/2 tsp kosher salt
• 1/4 tsp garlic powder
• 1/2 tsp thyme
• 1/2 tsp ground black pepper
• 1/4 cup flour
• 1 cup water
• 4 cups chicken broth

For dumplings:

• 2 Tbsp butter
• 2/3 cup milk
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 1 1/3 cups flour

Directions:
Peel onion, cut and dice.  Cut carrots into rounds, then quarters.  Cut celery into small pieces, add to onions and carrots.
Cut chicken into small 1/2 inch pieces and set aside.
Melt 4 Tbsp butter over medium heat.  Add vegetables and 1/2 tsp salt.  Cook until very soft, about 8-10 min.
Add chicken, garlic powder, thyme, pepper, and 1/2 tsp salt.  Cook 1 minute.
Add 1/4 cup flour.  Cook 1 minute stirring to coat chicken. 
Add water and broth.  Bring to boil.  Reduce heat to low and simmer 10 minutes.
Meanwhile, prepare dumplings. Heat 2 Tbsp butter in microwave-safe bowl until melted, 30-50 seconds.  Add milk, baking powder, 3/4 tsp salt, and 1 1/3 cups flour to butter.  Mix until just combined.
Scoop a tablespoon-sized portion of dough (although I prefer them smaller!).  Use another spoon to scrape out dough and drop into pot. Cover and cook 8-10 minutes, until a toothpick inserted in a dumpling comes out clean.

Taste and enjoy!

Ingredients:

• 4-5 lbs whole SNF pastured chicken 
• 1/4 cup olive oil
• Salt and freshly ground pepper, to taste
• Garlic salt, to taste
• 2 tablespoons thyme (fresh or dried)
• 1/4 cup (or half stick) of butter
• 2 garlic cloves, minced 
• 2 garlic cloves, whole
• Half a lemon

Instructions:

• Preheat oven to 425°F.
• Line a baking tray with foil, or lightly grease a roasting pan.
• Discard neck and gizzards from inside the cavity and pat dry chicken with paper towels.
• Coat chicken with olive oil and season liberally on the outside and inside the cavity with salt, pepper, and garlic salt. Sprinkle over the thyme, liberally.
• Insert the 2 cloves minced garlic under the skin of the chicken breasts.  Cut the butter in squares and also place them under the skin.
• Stuff 2 garlic cloves into the chicken cavity along with the half lemon.
• Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with knife.
• Baste again, and optional, broil for a further 2-3 minutes, until golden.
• Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

Hope you enjoy as much as we do!

NOTES:
For a larger chicken, roast at 425°F for one hour. Then, reduce oven temperature down to 325F. Baste and cover chicken. Roast, basting 2 more times while cooking, until chicken is cooked through, about 45 mins to an hour. Internal temperature should read 165°F and juices run clear when chicken thigh is pierced.

Ingredients:

• 1 4 lb. chicken 
• Kosher salt, freshly ground pepper
• 4 tablespoons olive oil
• 1 lemon, cut into thick slices crosswise (about 1/4” thick), seeds removed
• 2 shallots, peeled if you want, halved lengthwise (or one red onion, peeled and cut into wedges)
• 4–6 medjool dates, pitted
• 4 sprigs thyme or oregano, plus extra for serving  
• 1–2  teaspoons crushed red pepper flakes

Instructions:

1. Preheat oven to 425°.
2. Season chicken liberally with salt and pepper. Heat oil in a large dutch oven over medium–high heat. Place chicken, breasts side up, and using tongs or your hands (be careful!) press lightly to make sure the skin comes into even contact with the pot. This is your chance to brown the legs! Rarely offered in whole chicken recipes, so take advantage.
3. Cook, without moving, until chicken is nice and browned, 5– 8 minutes. Seriously, no peeking! Nothing exciting will happen before 5 minutes, I promise you.
4. Add lemon slices, maneuvering the chicken however you need so that the slices come into contact with the bottom of the pot.
5. Let the lemons sizzle in the chicken fat until caramelized on one side, about 2 minutes. Add shallots, dates, thyme and 1 cup water. Sprinkle the top of the chicken with crushed red pepper flakes and place the lid on.
6. Place dutch oven in the oven and roast until the dates are plump, the lemon is jammy and the chicken is almost but not totally cooked through, 20–25 minutes (it will look mostly cooked through and a little anemic from getting covered with the lid).
7. Remove the lid and continue to cook until the liquid has reduced by ½ and the top of the chicken has an illustrious golden-brown color, another 20- 30 minutes.  You can also check if done if juices run clear when chicken thigh is pierced with knife.
8. Remove from oven and let chicken rest in the dutch oven for 10 minutes before transferring it to a cutting board and carving. Serve alongside shallots, lemons, and dates with some more thyme sprinkled over.  

DO AHEAD: This chicken can be made a few hours ahead, kept in the dutch oven. If you wish to reheat it before serving, pop it back into the oven without a lid for 10–15 minutes or so.

Original recipe credit to: "Nothing Fancy" by Alison Roman