iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Corn and Bacon Pie

Ingredients:
1 cup unbleached all purpose flour
3/4 cup fine-grind whole grain cornmeal
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled solid vegetable shortening (preferably with no trans fats), diced
3 to 4 tablespoons ice water
Nonstick vegetable oil spray
1/2 pound bacon, coarsely chopped
1 1/2 cups chopped sweet onion (such as Vidalia or Maui)
1 cup chopped red bell pepper
1 12-ounce package frozen corn kernels (2 1/2 cups), thawed, patted dry
1 1/2 cups half and half
3 large eggs
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 cup chopped green onions
1 1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces)

Instructions:
Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.
Preheat oven to 400°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.
Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.
Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.
Whole Grain Cranberry-Apple Scones

Ingredients:
1 1/2 cups whole wheat flour or white whole wheat flour
1 cup oat flour
1/2 cup unbleached all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup dried cranberries
1/2 cup diced dried apples
1/2 cup chilled buttermilk plus more for glaze
1/4 cup frozen apple juice concentrate, thawed
1 large egg
Coarse sugar crystals

Instructions:
Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Combine first 8 ingredients in large bowl; whisk to blend. Using back of fork, cut in butter until mixture resembles coarse meal. Add cranberries and apples and toss to distribute evenly. Whisk 1/2 cup buttermilk, juice concentrate, and egg to blend in small bowl. Gradually add buttermilk mixture to dry ingredients, tossing until evenly moistened.
Turn dough out onto lightly floured work surface. Gently knead 2 or 3 turns to bind. Divide dough in half. Pat out each half to 6-inch-diameter, 3/4-inch-thick round. Cut each round into 6 wedges. Arrange scones on prepared sheet, spacing at least 1 inch apart. Brush scones with buttermilk to glaze, then sprinkle with coarse sugar.
Bake scones until puffed and brown and tester inserted into centers comes out clean, about 22 minutes. Serve warm.
Cherry-Apricot Cobbler

Ingredients:
Butter, 3 14.5-ounce cans pitted tart cherries in water, drained, 1 1/2 cups diced dried apricots, 3/4 cup sugar, 1/2 teaspoon almond extract, 1/4 teaspoon ground allspice topping, 1/2 cup whole wheat pastry flour, 1/2 cup sugar, 1/3 cup unbleached all purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt, 2 large eggs, 1/2 cup whole milk, 2 tablespoons bourbon, 2 teaspoons finely grated lemon peel, 1 teaspoon vanilla extract, Ice cream or whipped cream

Instructions:
Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Combine next 5 ingredients in large bowl; toss well. Spread evenly in prepared dish.
Whisk first 5 ingredients in large bowl. Stir in next 5 ingredients. Spoon topping over filling. Bake cobbler until topping is golden brown and juices from filling are bubbling thickly at edges, about 50 minutes. Serve cobbler warm with ice cream or whipped cream.
Whole Wheat S'more Cookies

Ingredients:
3 cups whole wheat flour or white whole wheat flour
1 1/2 cups (packed) golden brown sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1/2 cup buttermilk
1 tablespoon robust-flavored (dark) molasses
1 1/2 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups milk chocolate chips (about 9 ounces)
1 cup mini marshmallows
3/4 cup coarsely chopped walnuts

Instructions:
Preheat oven to 350°F. Line 3 large rimmed baking sheets with parchment paper. Whisk flour, sugar, salt, and baking soda in large bowl. Whisk eggs, buttermilk, molasses, and vanilla extract in medium bowl; whisk in butter. Add egg mixture to dry ingredients, stirring until dough is evenly moistened. Stir in chocolate chips, marshmallows, and nuts.
Drop cookie dough by rounded tablespoonfuls onto prepared sheets, spacing about 3 inches apart (about 12 cookies per sheet). Bake cookies, 1 sheet at a time, until golden brown, dry to touch, but still slightly soft, about 15 minutes. Let cookies cool on sheets 10 minutes. Transfer cookies to racks and cool (cookies will firm up). DO AHEAD: Can be made 2 days ahead. Store in airtight container at room temperature.
Banana Cream Pie with Whole Grain Chocolate Crust

Ingredients:
1/2 cup sugar
2 tablespoons unbleached all purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks
1 vanilla bean, split lengthwise
1/4 cup (1/2 stick) unsalted butter, diced
1 tablespoon dark rum
1 cup whole wheat pastry flour
1/3 cup (2 ounces) bittersweet chocolate chips
1/4 cup unbleached bread flour
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
2 tablespoons orange juice
1 tablespoon (or more) ice water
1/2 teaspoon vanilla extract
Nonstick vegetable oil spray
7 bananas (about), peeled
Additional sugar
Whipped cream (optional)
Chocolate sprinkles (optional)

Instructions:
Whisk first 4 ingredients in heavy medium saucepan until no lumps remain. Gradually whisk in milk. Add yolks; whisk to blend. Scrape in seeds from vanilla bean; add bean. Whisk over medium-high heat until pastry cream thickens and boils 1 minute, about 8 minutes total. Remove from heat; whisk in butter and rum. Remove vanilla bean. Transfer mixture to bowl; press plastic wrap onto surface. Chill until firm, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Combine first 7 ingredients in processor. Blend until finely ground. Transfer to large bowl. Using fork, cut in butter until mixture resembles coarse crumbs. Mix orange juice, 1 tablespoon ice water, and vanilla in small bowl. Sprinkle over chocolate mixture, tossing until dough comes together in clumps and adding more water by tablespoonfuls if dry. Using floured hands, gather dough into ball; flatten into disk. Wrap; chill dough at least 2 hours and up to 1 day.
Preheat oven to 375°F. Spray 9-inch-diameter glass pie dish (including rim) with nonstick spray. Roll out dough between 2 sheets of parchment paper to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared dish. Peel off parchment. Fold overhang under and crimp crust edges decoratively. Pierce crust all over with fork; freeze 10 minutes.
Line crust with foil; fill with dried beans. Bake crust 20 minutes. Remove foil with beans. Continue to bake crust until dry and firm to touch, about 10 minutes longer. Cool crust completely on rack.
Spread 1 cup pastry cream over bottom of crust. Slice enough bananas into 1/4-inch-thick rounds to cover cream in overlapping circles. Cover bananas with remaining pastry cream. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
Slice 3 (or more) bananas on slight diagonal into 1/4-inch-thick ovals. Arrange in overlapping circles atop pie. Sprinkle with sugar. Caramelize, if desired, using handheld torch. Alternatively, cover bananas with whipped cream, sprinkle with chocolate sprinkles, and garnish with additional banana slices.
Coconut-Chocolate Chip Cupcakes

Ingredients:
1 cup whole wheat pastry flour
1 cup unbleached all purpose flour
1/2 cup coconut milk powder (sifted, then measured)
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 3-ounce package cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon vanilla extract
4 drops coconut flavoring or 3/4 teaspoon coconut extract
5 large eggs
2 tablespoons whole milk
1 3/4 cups bittersweet chocolate chips (10 to 11 ounces)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup coconut milk powder (sifted, then measured)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 drops coconut flavoring or 1/2 teaspoon coconut extract
4 to 5 cups powdered sugar (16 to 20 ounces)
4 tablespoons (or more) whole milk
Flaked sweetened coconut (optional)

Instructions:
Preheat oven to 350°F. Line 20 standard (1/3-cup) muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and cream cheese in large bowl until smooth. Gradually beat in sugar, then vanilla extract and coconut flavoring. Beat in dry ingredients (batter will be stiff). Add eggs 1 at a time, beating to blend after each addition. Beat in milk, then stir in chocolate chips. Spoon scant 1/3 cup batter into each paper liner. Bake cupcakes until tester inserted into centers comes out clean, about 22 minutes. Let cool 10 minutes, then turn cupcakes out of pan and cool on rack.
Using electric mixer, beat butter, coconut milk powder, and salt in large bowl until smooth. Beat in vanilla extract and coconut flavoring. Beat in enough powdered sugar, 1 cup at a time, to form very thick frosting. Beat in milk, 1 tablespoon at a time, until frosting is thin enough to spread.
Spread frosting on cupcakes. Sprinkle with flaked coconut, if desired. DO AHEAD: Can be made 1 day ahead. Store cupcakes airtight at room temperature.
Olive-Oil-Poached Shrimp with Winter Pistou

Ingredients:
2 cups (packed) fresh basil leaves
1 teaspoon coarse kosher salt
1/2 cup thinly sliced peeled carrots
2 cups small broccoli florets (about 6 ounces)
1 cup small cauliflower florets (4 to 5 ounces)
1 cup vegetable stock or vegetable broth
1/2 cup cooked cranberry beans or other winter beans or canned drained Great Northern or cannellini beans
1/2 cup (packed) fresh Italian parsley leaves
1/4 cup extra-virgin olive oil
3 cups olive oil
3 large fresh thyme sprigs
18 uncooked large shrimp (for first course) or 24 uncooked large shrimp (for main course)
peeled
deveined
patted dry

Instructions:
Bring large saucepan of water to boil. Add basil leaves and simmer 15 seconds. Using strainer or slotted spoon, transfer basil directly to blender. Add 1 teaspoon coarse salt to water in same saucepan and bring to boil. Add carrots and cook 5 minutes. Add broccoli and cauliflower, and cook until all vegetables are tender, about 5 minutes longer. Drain. Using slotted spoon, transfer vegetables to bowl of ice water and let stand until cold. Drain well. Add vegetables, vegetable stock, cranberry beans, parsley, and 1/4 cup oil to basil in blender. Puree until smooth, occasionally scraping down sides of blender with rubber spatula. Transfer pistou to medium bowl, and season to taste with salt and pepper. DO AHEAD: Pistou can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
Pour 3 cups olive oil into heavy large saucepan, and add thyme sprigs. Attach deep-fry thermometer to side of saucepan and heat oil over medium heat until thermometer registers between 165°F and 180°F. Sprinkle shrimp with salt and pepper. Add shrimp to hot oil and poach just until shrimp are opaque in center, adjusting heat to maintain temperature between 165°F and 180°F, about 8 minutes. Transfer shrimp to paper towels to drain.
Divide warm pistou among 4 or 6 plates. Top pistou with poached shrimp and serve.
Pancetta- and Sesame-Coated Turnips

Ingredients:
16 very thin pancetta slices (Italian bacon; about one 3-ounce package)
2 large turnips (each about 8 ounces), peeled, each cut into 8 wedges
1 large egg
1 1/2 cups sesame seeds (about 71/2 ounces)
Vegetable oil (for deep-frying)

Instructions:
Wrap 1 pancetta slice around 1 turnip wedge, covering most of turnip. Repeat with remaining pancetta slices and turnip wedges.
Line rimmed baking sheet with waxed paper. Whisk egg in medium bowl to blend and place sesame seeds in another medium bowl. Dip each pancetta-wrapped turnip wedge into beaten egg to coat, then dip into sesame seeds, turning to coat generously on all sides. Place on prepared baking sheet. DO AHEAD: Turnips can be prepared 2 hours ahead. Cover and keep chilled.
Preheat oven to 350°F. Pour enough vegetable oil into heavy medium saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, add sesame-coated turnip wedges to oil, and deep-fry until sesame seeds are golden, about 1 minute (turnips will be very crunchy). Transfer turnips to paper towels to drain. Arrange turnips on rimmed baking sheet and bake just until turnips are beginning to soften, about 7 minutes. Sprinkle generously with salt and pepper.
Creamy Rice with Parsnip Purée and Root Vegetables

Ingredients:
1 tablespoon vegetable oil
8 ounces parsnips, peeled, cut into 1/2-inch cubes
2 cups (or more) vegetable stock or vegetable broth
1 cup 1/4-inch cubes peeled carrots
1 cup 1/4-inch cubes peeled parsnips
1 cup 1/4-inch cubes peeled turnips
2 1/2 cups water
1 1/4 cups basmati rice
3/4 teaspoon coarse kosher salt
1 1/4 cups vegetable stock or vegetable broth

Instructions:
Heat oil in heavy medium saucepan over medium heat. Add parsnips and sauté until beginning to soften but not brown, about 5 minutes. Add 2 cups vegetable stock and bring to boil over medium-high heat. Reduce heat to medium; boil gently, uncovered, until parsnips are tender and stock is reduced by about half, about 35 minutes.
Transfer parsnip and stock mixture to blender and puree until smooth, scraping down sides occasionally and adding more vegetable stock by tablespoonfuls if puree is very thick. Transfer to bowl. Season puree to taste with salt and pepper. do ahead Can be made 2 hours ahead. Let stand at room temperature.
Bring medium saucepan of salted water to boil. Add cubed carrots, parsnips, and turnips; simmer just until tender, about 5 minutes. Drain. Transfer vegetables to bowl of ice water and let stand 10 minutes. Drain well. DO AHEAD: Vegetables can be made 2 hours ahead. Let stand at room temperature.
Combine 2 1/2 cups water, rice, and 3/4 teaspoon coarse salt in medium saucepan; bring to boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat. DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature.
Combine cooked rice and 1 3/4 cups vegetable stock in heavy large saucepan. Bring to simmer. Add parsnip puree and stir until heated through and well blended. Stir in blanched vegetables and cook 2 minutes longer. Season rice to taste with salt and pepper. Divide among plates and serve.
Salt-Crusted Beets with Horseradish Crème Fraîche

Ingredients:
1 cup crème fraîche (8 ounces)
1 tablespoon prepared horseradish
1 tablespoon chopped fresh chives
2 teaspoons Sherry wine vinegar
2 cups coarse kosher salt
5 tablespoons prepared horseradish
2 tablespoons chopped fresh thyme
1 tablespoon finely grated orange peel
3 large unpeeled beets (each about 8 ounces)
trimmed
scrubbed

Instructions:
Whisk crème fraîche, horseradish, chopped chives, and Sherry wine vinegar in small bowl to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Mix coarse salt, horseradish, thyme, and orange peel in medium bowl. Place three 3-tablespoon mounds of salt mixture on small rimmed baking sheet, spacing apart. Top each salt mound with 1 beet, then cover all beets with remaining salt mixture, pressing very firmly with hands and forming crust around each beet, covering completely.
Roast beets 1 3/4 hours. Remove from oven; crack salt crusts open and remove beets. Peel beets; cut into 1/4-inch-thick slices. Arrange beet slices on platter. Serve with horseradish crème fraîche.
Cauliflower Steaks with Cauliflower Purée

Ingredients:
1 1 1/2-pound head of cauliflower, 1 1/2 cups water, 1 cup whole milk, 2 tablespoons vegetable oil plus additional for brushing

Instructions:
Preheat oven to 250°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.
Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.
Sauteed Brussels Sprouts with Lemon and Pistachios

Ingredients:
3 tablespoons grapeseed oil
1 tablespoon minced shallot
12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice

Instructions:
Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.
Chunky Jerusalem Artichoke and Potato Mash

Ingredients:
1 pound Jerusalem artichokes, unpeeled, scrubbed, cut into 1- to 1 1/2-inch pieces
1 pound russet potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
3 tablespoons butter

Instructions:
Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add 1 tablespoon coarse salt. Bring to boil; reduce heat and boil gently until all vegetables are tender when pierced with knife, about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot. Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until chunky mixture forms. Stir in butter. Season to taste with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Rewarm in same bowl set over simmering water, stirring occasionally, before serving.
Pears in Honey and Pine Nut Caramel with Artisanal Cheese

Ingredients:
1/4 cup (1/2 stick) unsalted butter
3 firm but ripe Bosc pears or other pears, peeled, halved lengthwise, cored
3 1/2 tablespoons mild honey (such as orange blossom or clover)
"4 ounces artisanal cheese (such as Point Reyes Original Blue, Humboldt Fog, dry Monterey Jack, sheeps-milk ricotta, tangy soft fresh goat cheese, or other local cheese), sliced or crumbled, room temperature", 3 tablespoons pine nuts
Pinch of fine sea salt

Instructions:
Cook unsalted butter in large nonstick skillet over mediumhigh heat until beginning to brown. Add pear halves, cut side down, to skillet. Drizzle honey over pears and swirl pan slightly to blend butter and honey. Reduce heat to medium, cover, and cook until pears are tender when pierced with paring knife, swirling skillet occasionally and adding a few tablespoons water to skillet if caramel sauce turns deep amber before pears are tender, about 12 minutes.
Transfer pears, cut side up, to serving platter. Top pears with cheese. Return skillet with caramel sauce to medium-high heat; add pine nuts to skillet and sprinkle lightly with sea salt. Cook until sauce in skillet is brown and bubbling, about 2 minutes. Spoon sauce over pears and serve.
Finish this meal on a sweet note with a late-harvest dessert wine. The honeyed pear and quince flavors of the 2006 "Le Vol des Anges" ($30) from California's Bonny Doon Vineyard are perfect with this dessert. Plus, the Roussanne grapes the wine is made from are produced using biodynamic practices.
Sauteed Kale with Smoked Paprika

Ingredients:
8 cups (packed) kale, center ribs and stems removed, leaves coarsely chopped (from about 1 1/2 pounds)
2 tablespoons olive oil, divided
3/4 cup chopped onion
1/4 to 1/2 teaspoon sweet or hot smoked paprika*
Generous pinch of dried crushed red pepper

Instructions:
Cook kale in large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain.
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt. Add kale and sauté until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired. Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.
*Sweet smoked paprika is sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce, and hot smoked paprika is sometimes labeled Pimentón Picante or Pimentón de La Vera Picante; available at some supermarkets, at specialty foods stores, an from tienda.com.
Roast Chicken with Rosemary-Garlic Paste

Ingredients:
1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs
5 juniper berries*
2 garlic cloves, chopped
1/2 teaspoon black peppercorns
3/4 teaspoon fine sea salt or coarse kosher salt
4 teaspoons olive oil
1 5- to 6-pound whole chicken (preferably organic)
backbone and neck removed (reserved for Light Homemade Chicken Stock
if making)

Instructions:
Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.
Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
Position rack in center of oven and preheat to 400°F. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 1/2 hours. Transfer chicken to platter and serve.
*Available in the spice section of most supermarkets.
Chardonnay is a good match for this menu. In keeping with the spirit of this earth-friendly dinner, go with a domestic bottle. We like the 2006 Frog's Leap Chardonnay ($24) from Napa, which has bright citrus and stone fruit flavors.