Visit the Frisco Rotary Farmers Market every Saturday from April 21, 2018 through October 27, 2018, 8:00 a.m. until noon for farm fresh produce, meats, eggs, baked goods, preserves, fresh flowers, soap, handcrafted items and more. Check out our calendar for entertainment, special events and kids' activities This Saturday (8/11/2018) Tati Streidl will be performing songs to shop by! Come on out and enjoy the music, a delicious breakfast taco from Taco Deli, a bottomless cup of coffee (made by our own Barking Owl Coffee Roasters) at the Rotary Club of Frisco table and all the wonderful fresh veggies, meats and eggs. We will have Big Buck the Buck Creek rooster stickers at the Rotary Club of Frisco booth.. Stop by and see us!
***NEW and COOL***
Frisco Rotary Farmers Market t-shirts! Show your support for local farmers, ranchers and artisans by buying and wearing the coolest shirts in Frisco! $15 at the Rotary Club of Frisco booth.
Vendor update: The following vendors will be at the 7/28 market:
AP's Apiaries, Barking Owl Coffee Roasters, Blumen Bus, Bonnie Jean's Preserves & Breads, Colby Snacks Dog Treats, D & D Produce, Denton Creek Farm, Flutterbeads Boutique, Greek Mama's Bites, Greenheart Exchange, Health by Design, K Bar K Meats, La Esperanza, Lush Smoothies and Juices, Olives and Oil, Overland Essentials, Tacodeli, Texas Custome Made, The Cookie Crave, The Pampered Chef and TKO Bath and Body.
3/4 teaspoon freshly ground black pepper adjust to your taste
1 lemon halved and sliced 1/4 inch thick (see note)
1 onion halved and sliced 1/4-inch-thick
3 large garlic cloves thinly sliced
4-5 pound whole chicken (Available from K Bar K Meats)
1/2 cup dry white wine (such as Pinot Grigio) -- or low sodium chicken broth/stock
Juice of 1 lemon
Preheat the oven to 450°F (230°C). Thoroughly pat chicken dry all over with paper towel.
Combine the oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons salt, and pepper in a small bowl. Set aside.
Arrange the 1/2 lemon slices, onion slices and garlic slices in the base of a 12-inch cast-iron skillet (or oven-proof pan).
Place the chicken, breast side down, on top of the lemon/onion slices.
Pour over half of the oil/herbs and rub all over the meat.
Turn the chicken over (breast side up) and pour over remaining oil/herb mixture, rubbing the oil into the meat under the skin as well. Place the remainder of the lemon slices, onion slices and garlic inside the chicken cavity.
Pour the wine and lemon juice into the base of the pan.
Season chicken skin with remaining salt. Roast for 45-55, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
Baste again, then broil for a further 5-10 minutes until golden.
Remove the chicken from the oven, cover skillet tightly with foil and allow to stand for 10 minutes before serving, allowing the juices to recirculate through the meat.
Cut the chicken into quarters or eighths, sprinkle with a little extra salt and pepper.
Serve, drizzled with pan juices and cooked onions/garlic.