Weed-Infused Lemon Roasted Chicken
Yield: 4 servings
THC: 5.7 mg per serving; 22.8 mg total recipe
One 3-to 4-pound whole chicken
2 tablespoons flower-infused olive oil (see separate recipe)
Kosher salt and freshly ground black pepper
1 to 2 tablespoons za’atar
1 teaspoon ground sumac
1 preserved lemon, halved and 1⁄2 diced
8 thyme sprigs
4 rosemary sprigs
2 sage sprigs
1 yellow onion, cut into about 8 pieces
2 lemons, thinly sliced into rounds
1 celery stalk, cut into 2-inch pieces
1 carrot, peeled and cut into 2-inch pieces
1 fennel bulb, trimmed and cut into 2-inch pieces
3⁄4 cup dry white wine
Heat the oven to 375°F.
Rub the chicken with the infused olive oil, then season with salt, pepper, as much of the za’atar as you like, and the sumac.
Place the chicken, breast-side up, in a 9 by 13-inch baking dish. Put the preserved lemon half and a sprig each of the thyme, rosemary, and sage in the cavity. Scatter the onion pieces, lemon slices, diced preserved lemon, celery, carrot, fennel, and remaining thyme, rosemary, and sage around the chicken. Pour in the wine.
Roast the chicken until golden brown and crispy and an instant-read thermometer inserted into the thickest part of the thigh away from bone registers 165°F, about 1 1⁄4 hours.
Remove the chicken from the oven, let rest for about 10 minutes, and then cut into eight pieces. Arrange the pieces on a platter and spoon the vegetables, preserved lemon and lemon slices, and pan juices over and around the chicken. Serve immediately.