Whole Roasted Chicken With Clementines, Potatoes + Rosemary

A memorable meal doesn't have to be extravagant; simple and special can coexist, and this whole roasted chicken recipe is perfect proof.

The dish comes from Anne Applebaum and Danielle Crittenden's cookbook, From a Polish Country House Kitchen, which is full of cozy heritage recipes reinvented for the modern palate. Just in time for a month of heavy hosting, we're getting a taste of a few of the book's best holiday-ready eats through farm-to-doorstep delivery service, Out of The Box Collective: Learn about their homey new collaboration below, and be sure to order a box before December 13th...

This is our holiday version of weeknight roast chicken. Back in the days when clementines were a rarity, they were what you got in your Christmas stocking. Nowadays in Poland, as elsewhere, clementines are sold in cartons for the holidays, and Poles buy them in bulk, placing them in enormous bowls on the table and around the house, as an edible decoration and a symbol of seasonal abundance. Anne often puts them on a platter, sprinkles a handful of walnuts and some dates on top, and serves them with the after-dinner coffee, instead of dessert. That's all one wants after a heavy winter meal, after all. Here the clementines are cooked whole, inside the chicken (or if you have a 1/2 chicken, lay the chicken on top of them), where their juice sweetens the gravy and their zest gives it bite. This is a very easy dish, perfect for one of those nights around Christmas when you aren't entertaining hordes of cousins, but aren't in the mood for leftovers either. To add to the laziness factor, we throw some whole baking potatoes into the pan as well. Everyone loves this dish!

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