The main course: Rosemary Lemon Roasted Chicken

Have you seen a trend with all of Chef Grant’s food?

It is fresh, simple, and delicious.

The same is true for the entree course of his Farmers Market Meal/Cooking Class.   (To see the previous installments, click here.)

This chicken was perfect with the garlicky roasted veggies.

Chef Grant stated that he liked to use smaller chickens—they are faster cooking and more tender.

Rosemary Lemon Roasted Chicken
from Chef Grant, Tavern on Brady

3 T. fresh rosemary
2 T. extra virgin olive oil
2 t. grated lemon peel
1 3-lb. whole chicken
1 lemon, quartered
salt and pepper

Preheat oven to 475 degrees.

Rinse chicken; pat dry.   Place chicken in roasting pan.   Grate lemon peel over chicken, drizzle with olive oil, and season with salt and pepper.

Place lemon wedges and rosemary in cavity of chicken.   Truss.

Roast chicken for 20 minutes at 475 degrees.    Reduce oven temperature to 375 degrees.   Continue to roast until meat thermometer inserted into thickest part of inner thigh registers 165 degrees, about 1 hour.

Transfer chicken to cutting board.   Tent chicken with aluminum foil to keep warm and rest for 20 minutes.   Carve chicken into pieces and serve.

See, simple and very delicious.

This really was delicious.    It was not the most beautiful chicken in the world but I can’t wait to try this recipe.

Now, a little bit more about Tavern on Brady.   (I feel I owe that to Chef Grant.)

Tavern on Brady is located just steps away from the Brady Theater in another historic part of Tulsa.    (The Brady Theater  is suppose to be haunted by the ghost of Enrico Caruso.   Legend has it that this was one of his last gigs.   While he was in Tulsa, he took an open-car tour of the new oil fields in Glenpool and caught a cold which ultimately led to his death.    For some pics inside Brady, click here.)   The Brady District is another trendy spot of Tulsa that has its own unique vibe.

Now, for more on Tavern on Brady—the food, the food, the food.

What should you order if you go?

  • The aforementioned deviled eggs, but order the Trifecta where you will get a classic plus two variations.   (Ask if the wasabi egg is one of them.)
  • Tavern Burger ~ Stilton, Mushroom Cognac Cream, Challah Bun.   Chef told us that the bread is made in-house twice daily before every service.    This is one of the best burgers in town and for the money conscious, it is half-price after 8 p.m.
  • Sunday dinner features pan-fried chicken served family style.   Like the Caesar dressing, this is his mom’s recipe.    The Tavern brines its chicken and then pan fries it.    Delicious.
  • I am told they have a tremendous cheese plate too.
  • The special.   Make sure you try this, whatever it is.   I have had the most wonderful trout there as well as a vegetarian, curried, chickpea stew.
  • Make sure you get a cocktail!   For the complete menu, click here.   There cocktails are so inventive.   My favorite is the Bengal Gimlet.

Stay tuned for the final installment, and you won’t believe it—Blueberry-Lavender Cobbler with Ginger Struesel.

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