All posts tagged: Prepared Foods

Dry Rub Lemon Herb Chicken

Our Head Chef knows a thing or two about preparing a great rotisserie chicken! A crispy, juicy oven roasted chicken prepared with Herbs de Provence, lemon peel, fennel and a little brown sugar. We recommend trying this recipe with one of our free range Goffle Road Chickens. Both are available in our shop either cooked in the rotisserie, or uncooked from our butcher counter!

This recipe will give you a super crispy skin and a deep aromatic flavor that pairs perfectly with roasted potatoes and braised greens. Feel free to double or triple the rub recipe and save in an airtight container to keep on hand for future use. We recommend using a meat thermometer while cooking the bird as it’s an invaluable tool and an asset in the kitchen. If you don’t have one on hand you can pick one up along with the rest of the ingredients online or at Greene Grape Provisions! (If spices are out of stock or not available online, please don’t hesitate to call and ask for them to be added to your online order.)

Lemon & Herb Dry Rub

  • 1 whole chicken (approx. 4-4.5 lbs.)
  • 1 tbs Herbs de Provence
  • 1 tsp dried lemon peel
  • 1 tsp marjoram
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp fennel seed (ground)
  • 2 tbs kosher salt
  • 1 ½ tbs dark brown sugar*

*You can omit the sugar if you prefer, but keeping it in the rub yields a darker, more crispy skin.

Directions:

  1. Combine all rub ingredients, making sure to break up any clumps
  2. Pat your chicken dry inside and out
  3. Truss the chicken. Here’s a quick tutorial if you need one  
  4. Season inside of bird with rub, and sprinkle rub generously on outside, starting with the sides and bottom and finishing with the top (breast side)
  5. For best flavor, let your chicken sit for  3-6 hours, or just go straight to cooking
  6. Preheat your oven to 400ºF, or 375ºF if you have a convection feature
  7. Place chicken on your roasting rack or cookie tray
  8. Put in oven, and roast for ½ hour. Turn oven down to 350ºF and continue to roast
  9. After 1 hour, poke the thermometer into the deepest part of the thigh where it meets the leg to test doneness, without touching the bone. Once it hits 165ºF, the chicken is ready, If you prefer a more well-done bird, aim for 175-180°F
  10. Once chicken is cooked, let it rest for 10-15 minutes before carving. This allows the protein to relax and the juices to flow evenly throughout the meat
  11. Carve by removing the wings first then the leg and thigh, followed by removing the breast by running your knife right along the breast plate the length of the breast
Angela GelsoDry Rub Lemon Herb Chicken
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Greene Plate Dinner Special

Got a lot on your plate?
Take dinner off of your to-do list

The city that never sleeps often doesn’t have time to make dinner. We love a home cooked meal, but we understand the need for dinner on-the-go. Which is why our Greene Plate Special is designed to be convenient without sacrificing quality. Each week, we prepare a different meal made to save your time without compromising nutrition and quality. Unlike your average takeout dinner, there’s no mystery to our ingredient sourcing. These meals are an artful collaboration between different departments of our store. We take grass-fed, locally sourced meats from our Butcher Counter and farm-fresh seasonal produce and combine them with the talent of our Fort Greene Kitchen masters. This brings you the freshest and easiest dinner possible!

In addition to peace of mind, our Greene Plate special is always deliciously creative. You’ll find inventive, restaurant quality meals like Honey Mustard Glazed Salmon with fragrant jasmine rice, summer vegetable stir fry, and crispy shallot, or this week’s special, Roasted Goffle Road Farms Chicken with garlic and fall herb marinade accompanied by farro and fall vegetable pilaf, sauteed green beans with toasted almonds, and preserved lemon vinaigrette. A seasonal summer special featured Black Bean Croquetas with corn, sweet potato and chilis, accompanied by summer vegetable hash, hardy greens, toasted pepitas, cotija, and salsa verde. That’s just three examples of many more to come!

This special is available every week at your fingertips in our chilled grab n’ go case, which is perfect for picking up after work and enjoying in the comfort of your own dining room. We also serve the Greene Plate hot and ready to go from 5pm-8pm every night. See our Prepared Foods page or follow us on Instagram to see what each week’s special is!

Mike FunkGreene Plate Dinner Special
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