Posted: September 18 2011 in News

Is there anything more comforting than roast chicken and a side of  mash potatoes?  As the days grow shorter and cooler, we wanted to share our favourites with a Tuscan twist.

Tuscan Lemon Chicken


1 Village Grocer Whole Chicken (they are the best!)

2 lemons

1 bunch of fresh Rosemary

1 tbsp. of extra virgin olive oil

Sea Salt & Freshly Ground Black Pepper


1.Give the chicken a rinse under cold water and pat dry with paper towel inside and out.

2.Rinse and slice lemons 1/8th of an inch thick.  Rinse rosemary and pat dry with paper towel.

3.Preheat oven to 400F.  Place the chicken, breast side up, in a roasting pan. Using a spoon or spatula carefully separate the skin from the breast region.  Sprinkle a light pinch of salt and pepper under the skin and insert a layer of lemon slices.  Place sprigs of rosemary between the lemon slices and breast meat.  Drizzle the olive oil  on the outside of the  chick­en and season with salt and pepper, giving it a good rub to completely coat it.

4.Put the extra lemons slices and a few sprigs of rosemary inside the cavity for extra flavour.  Tie the legs together to hold the shape.

5.Roast the chicken until the juices run clear when fork is inserted into thickest part of thigh, about 1 hour, 15 minutes.  (Thermometer should read 165F).     Remove from the oven and let rest at least 20 minutes before serving.

Garlic Mashed Potatoes with Olive Oil


1.Place the potatoes and garlic into a large pot of boiling water and cook until fork tender, about 20-25 minutes.  Do not overcook.  2. Drain and place potatoes and garlic into a large bowl. Coarsely mash the potatoes and garlic together.  Add in olive oil a little at a time while mashing.  Add more oil if necessary to give a silky texture.

3.Stir in the Parmesan.  Season to taste with salt and pepper.

4.Place mashed potatoes into a serving dish and top with more grated Parmesan.


2 lbs of Yukon Gold potatoes, washed,  peeled and cut in half

6 garlic cloves, peeled

1/3 cup of extra virgin olive oil, more if necessary

1/2 cup of freshly grated Parmesan cheese plus a little extra for garnish

Sea salt and pepper to taste

Enjoy, Linda and Karen .  Queen Bees in the Village