The Fairmount Neighborhood Farmers Market is excited to announce that Fair Valley Farm and Fog Hollow Farm have teamed up to bring you fresh eggs and pastured chicken, beef, pork, and lamb every week. Also at the market you'll find fresh cut flower bouquets from Tiger Lily Art Company and fresh produce from Camas Swale Farm including gorgeous heirloom tomatoes (make a pitcher of gazpacho for the hot days ahead), berries, honey and (new this week) melons.
Dinner Sunday night was a delicious and easy Farmers Market feast of roasted chicken, kale chips (since the oven was on), fresh heirloom tomatoes and cucumbers and roasted onions with lemony pan juices over rice.
Roasted Lemon Soy Chicken Legs2 chicken legs (drumsticks and thighs, about 1.5 lb)
1 large lemon
1 Tbsp soy sauce
1 Tbsp extra-virgin olive oil
1/2 tsp honey
2 garlic cloves, minced
1 tsp coarse kosher salt
fresh ground pepper
1 large onion
1. Peel the lemon with a vegetable peeler and cut the peel into thin strips. Juice the lemon. In a glass bowl big enough to hold the chicken, combine the lemon juice and zest, soy sauce, olive oil, honey, garlic cloves, salt and pepper. Cut the chicken legs to separate the drumsticks from the thighs, add them to the bowl and coat them well with the marinade. Cover and marinate in the refrigerator at least 1 hour or overnight.
2. Preheat the oven to 425. Cut the onion into about 16 wedges and arrange on the bottom of a baking pan or pie dish. Arrange the chicken pieces, skin side up, on top of the onions, and drizzle over the marinade. Roast until the chicken is cooked through, basting occasionally with pan juices, about 35 minutes. The onions should char a little at the edges.
3. Remove the chicken from the oven and let rest 10 minutes. Serve the chicken with the onions and pan juices.