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Origins in the Hearth: Rolf and Daughters and its Savory Pastured Chicken
Imagine the warm glow of a wood-fired oven, where the comforting aromas of roasting chicken and herbs fill the air. The story of Rolf and Daughters unfolds within this flavorful landscape, a narrative built on a deep appreciation for rustic Italian traditions and a commitment to creating bright, flavorful dishes with a modern sensibility. It’s a tale of a Nashville establishment that has become synonymous with highlighting the natural beauty of well-sourced ingredients.
Rolf and Daughters isn’t just a restaurant; it’s a celebration of handcrafted cuisine, a place where the simple yet profound beauty of carefully raised ingredients inspires the menu. It exudes a sense of warmth and a connection to the timeless culinary roots, reflecting the restaurant’s dedication to sourcing the best local and whole-animal products. The ambiance is stylish yet rustic, a space where you can savor the rich flavors of the moment.
During my visit, I had the distinct pleasure of indulging in their pastured chicken, a dish that perfectly embodies Rolf and Daughters’ culinary philosophy. It wasn’t just a simple poultry preparation; it was a vibrant and flavorful creation, a testament to the quality of the bird and the skillful execution. The chicken, roasted to a perfect golden-brown with crispy skin and succulent meat, unlocked its natural richness and savory notes. The accompanying elements, perhaps seasonal vegetables roasted in the same wood-fired oven or a bright, herbaceous sauce, provided a delightful counterpoint and elevated the humble chicken to a true culinary highlight.
Savoring that pastured chicken at Rolf and Daughters, I understood that Rolf and Daughters is more than just a place to eat; it’s a place to experience the pure, unadulterated flavors of thoughtfully sourced ingredients, expertly prepared. It’s about letting the quality of the produce and the animal be the star, enhanced by thoughtful cooking techniques. Rolf and Daughters’ origin lies in the vision of its creators to establish a restaurant that champions the rustic traditions of Italian cooking and presents them in a modern and inviting way. It’s a testament to the enduring appeal of well-sourced food and the joy of experiencing culinary creativity in every bite.
If you’re looking for a taste of rustic Italian-inspired cuisine with a focus on thoughtful preparation in Nashville, Rolf and Daughters is a destination that should be at the top of your list. It’s a place where you can enjoy delicious and inventive dishes, a true gem in Nashville’s vibrant culinary scene.
Bringing the Hearth Home: Your Own Simply Roasted Chicken
To capture the comforting, deeply flavorful essence of Rolf and Daughters’ celebrated pastured chicken in your own kitchen, begin with a high-quality bird and a simple, mindful roasting approach. This culinary journey celebrates the inherent goodness of well-raised chicken, much like the rustic ethos at Rolf and Daughters.
Embarking on this endeavor is a lesson in appreciating the natural richness and satisfying texture of perfectly roasted poultry. Focus on the gentle roasting process that unlocks its savory depths. Start by selecting a good quality, pastured chicken, the foundation of this comforting dish.
Consider incorporating elements that reflect Rolf and Daughters’ focus on highlighting the best of simple, quality ingredients. A generous seasoning of salt and pepper, perhaps with aromatic herbs and lemon, will enhance the inherent flavors and bring out their natural character. The key is to let the quality of the chicken be the star.
Pay close attention to the roasting process, allowing the skin to crisp and the meat to become tender and juicy. The aroma filling your kitchen will be a testament to the simple yet profound transformation of a humble ingredient.
As you prepare this comforting dish, you’ll appreciate the ease and satisfaction of creating something both delicious and wholesome. It’s a celebration of classic, rustic cooking, minimal fuss, and the pure pleasure of enjoying a simply prepared yet flavorful dish, inspired by the artistry of Rolf and Daughters.
Chef’s Notes: Citrus Herb Roast Chicken
- Let the Butter Soften Naturally – Room-temperature butter blends more smoothly with garlic confit and ensures even distribution across the chicken.
- Don’t Skip the Under-Skin Rub – Rubbing the herb butter under the skin makes the meat itself more flavorful and helps keep it juicy.
- Use a Meat Thermometer – Check the thickest part of the thigh to ensure it reaches 165–175°F; this guarantees doneness without overcooking.
- Preserved Lemon Tip – Use only the rind—discarding the pulp avoids bitterness and enhances that signature citrus burst.
- Make-Ahead Friendly – You can prep and marinate the chicken up to 24 hours in advance, storing it covered in the fridge until ready to roast.
- Layer the Vegetables – Placing the vegetables under the chicken keeps them moist while letting them absorb delicious drippings.
- Baste Midway for Extra Flavor – For an even juicier roast, baste the chicken once or twice with pan juices during cooking.
- Save the Carcass – Use the leftover bones and skin to make a rich homemade stock afterward—don’t let that flavor go to waste!
- Let It Rest – Resting the chicken for at least 10 minutes post-roast locks in juices and makes carving easier.
- Serve with Texture – Pair with something creamy (like mashed potatoes) or crisp (like roasted greens) to balance the dish’s richness.
Citrus Herb Roast Chicken
Dive into a vibrant roasted chicken dish that boasts the zing of preserved lemon and the fragrant allure of thyme and rosemary. This recipe transforms a whole bird into a succulent centerpiece infused with garlic confit blended in velvety butter. Perfect for an elevated dinner that feels both luxurious and homemade, it’s an irresistible treat for family gatherings or intimate dinner parties. Experience bold citrus, aromatic herbs, and a masterful blend of spices in every bite, delivering a gourmet sensation any chef would be excited to share.
4
servings30
minutes1
hour15
minutes550
kcal10
minutes1
hour55
minutesKeep the screen of your device on
Ingredients
- Poultry Fats
1 whole chicken approximately 5 lb, cleaned with neck and giblets removed
4 tablespoons unsalted butter or clarified butter/ghee for extra richness
- Citrus Aromatics
5 cloves garlic confit lightly mashed until blended with the butter
1 whole preserved lemon with the pulp discarded and the rind finely chopped
1 whole fresh lemon juiced and also used to infuse the cavity
10-15 sprigs thyme
2 sprigs rosemary
- Vegetables
1 medium onion segmented into 4 wedges (reserve one wedge for stuffing)
2 medium carrots roughly halved for added sweetness
2 stalks celery trimmed for a subtle crunch
- Seasonings
3 teaspoons all purpose seasoning a mix that includes 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 teaspoon paprika, 1 teaspoon cumin, 1/4 teaspoon black pepper, 1 teaspoon oregano, and 1 teaspoon salt
- Alternative Ingredients
Chicken: Substitute with a turkey if preferred.
Unsalted butter: Use extra virgin olive oil for a dairy-free option.
Garlic confit: Replace with a roasted garlic paste if confit isn’t available.
Preserved lemon: Swap with a combination of lemon zest and a pinch of salt.
Fresh lemon: Lime juice can be used in its place for a different citrus punch.
Thyme Rosemary: If not at hand basil or marjoram can impart a similar herbal note.
Carrots: Parsnips offer a comparable sweetness when diced.
Celery: Fennel stalks provide an aromatic twist.
All purpose seasoning: Use your favorite store-bought poultry spice mix as an alternative.
Directions
- Preparation Resting – Begin by preheating your oven to 425°F, ensuring all ingredients sit at room temperature for about 20 minutes while you pat the chicken dry with paper towels. Optionally, you may reserve the neck and giblets for homemade stock during this preparation phase (approx. 25 minutes total).
- Marinating Stuffing – In a mixing bowl, combine the mashed garlic confit with the softened butter; stir in the finely chopped preserved lemon rind. Squeeze the fresh lemon juice generously into the cavity of the chicken and then stuff it with the reserved lemon wedge, a few thyme sprigs, rosemary, and one onion quarter. Optionally, let this marinate for an extra 10 minutes to deepen the flavor (roughly 15 minutes process).
- Assembling Roasting – Arrange the remaining onion pieces, carrots, and celery at the bottom of a roasting pan to create a flavorful bed. Gently rub the garlic-citrus butter mixture over the entire exterior of the chicken, even sliding some under the loosened skin to fully infuse the meat. Secure the legs with kitchen twine and tuck the wings neatly. Sprinkle the all purpose seasoning evenly over the surface. Roast the chicken at 425°F for 45 minutes, then reduce the temperature to 400°F and continue roasting for an additional 30 minutes, ensuring the internal thigh temperature reaches between 165°F and 175°F using an instant read thermometer (total roasting time approximately 75 minutes).
- Finishing Serving – Once roasted, transfer the chicken to a serving platter and loosely cover with aluminum foil to allow a 10-minute rest. Meanwhile, strain the pan juices through a fine mesh strainer to create a delicate au jus that accompanies the chicken. Optionally, garnish with additional fresh herbs and lemon slices before serving (final step about 10 minutes).
Equipment
- Chef’s Knife
- Cutting Board
- roasting pan
- Mixing Bowls
Notes
- For an optimal outcome, be sure to let the chicken rest properly before carving, ensuring juiciness in every slice. This dish pairs wonderfully with roasted potatoes, a crisp green salad, or even a light pilaf. For an extra burst of flavor, consider adding a few whole garlic cloves to the roasting pan or a drizzle of olive oil over the finished dish. Enjoy this culinary masterpiece as the centerpiece of your dining table, impressing guests with its refined yet homey charm.
Nutrition Facts
- Calories: 550kcal
- Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 450mg
- Potassium: 350mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 4g
- Protein: 40g
- Vitamin A: 300IU
- Vitamin C: 20mg
- Calcium: 40mg
- Iron: 2mg
FAQs: Citrus Herb Roast Chicken
Can I use boneless chicken instead of a whole bird?
Yes, but boneless cuts like thighs or breasts will need much less time to cook—typically 25–35 minutes depending on size.
What’s the difference between garlic confit and roasted garlic?
Garlic confit is slow-cooked in oil, creating a buttery texture and mellow flavor. Roasted garlic is drier and slightly deeper in flavor. Both work well here.
Is preserved lemon necessary?
It adds a unique, slightly fermented citrus depth, but you can substitute lemon zest and salt for a simpler version.
Can I cook this in a Dutch oven instead of a roasting pan?
Absolutely. A Dutch oven holds moisture well and can intensify flavor—but remove the lid during the last 30 minutes for browning.
What other vegetables can I roast with it?
Try fennel bulbs, parsnips, sweet potatoes, or even whole garlic heads for a gourmet twist.
Do I need to flip the chicken during roasting?
No flipping is necessary. Roasting breast-side up with butter under the skin will ensure a crispy top and juicy meat.
What wine pairs well with this dish?
A dry white like Sauvignon Blanc or a light red like Pinot Noir works beautifully with the citrus and herbs.
How do I get extra-crispy skin?
Pat the skin very dry before seasoning, and leave the chicken uncovered in the fridge for a few hours pre-roast to dehydrate the skin slightly.
Can I make this ahead and reheat?
Yes, roast it ahead and reheat gently at 300°F covered in foil until warm. Re-crisp the skin by removing the foil and broiling for a few minutes if needed.
How long does it last in the fridge?
Leftovers keep well in an airtight container for 3–4 days. Reheat gently or enjoy cold in sandwiches or salads.
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