Herb-Roasted Chicken with Avocado, Sorrel, Feta and Cannabis Lemon Vinaigrette
- 1 whole chicken, about 4 pounds
- ½ cup THC-infused olive oil, divided use, recipe follows
- Kosher salt and freshly ground black pepper, as needed
- 1 small bunch thyme
- 1 small bunch rosemary
- 2 lemons, juiced and zested
- 4 shallots, peeled and julienned
- 1 tablespoon dried chili flakes, as needed
- 1 cup extra-virgin olive oil
- 3 avocados, pitted and cubed
- 1 quart sorrel, roughly chopped
- 1 small bag mixed lettuces
- 1 cup feta cheese, crumbled
Using a pastry brush, spread infused olive oil onto the chicken, rub with salt and black pepper and tuck herbs into the cavity. Place chicken in a large resealable plastic bag, but leave it open breast side up in a large bowl. Chill for 8 hours or up to 2 days.
Remove chicken, pat dry with paper towels (do not rinse) and place it breast side up on a wire rack fitted in a heavy roasting pan. Loosely tie legs together with kitchen twine and tuck wing tips under. Brush chicken all over with more infused oil.
Roast chicken in a preheated 500° F oven in the middle rack, brushing again with infused olive oil after 15 minutes, until skin is light golden brown and taut, about 30 minutes. Reduce temperature to 350° F. Remove chicken from oven and brush with more infused oil. Let rest for 15 to 20 minutes.
Pour remaining infused oil into a chilled bowl with lemon juice, zest and shallots, and whisk in chili flakes, olive oil and kosher salt to taste. Add avocados, sorrel and lettuces to the dressing and lightly mix. Return chicken to oven; roast until skin is golden brown, about 30 minutes (thermometer should register 165° F). Let rest for 20 minutes and then carve.
Place dressed avocado and greens onto a plate and put carved chicken on top. Sprinkle the feta onto chicken and salad, and lightly spoon any leftover dressing onto chicken. Makes 4 servings, each about 15 mg THC based on a 20 percent strain.
To make cannabis-infused olive oil, heat 3½ cups extra virgin olive oil in a saucepan over medium heat. Add 1 ounce ground marijuana. Simmer, but do not allow to boil, for 2 hours. Cool and strain oil through cheesecloth.
Recipe by Chef Luke Reyes