Cannabis-Roasted Chicken with Onions, Carrots, and Fennel


Photo by Povy Kendal Atchison for the Cannabis Kitchen Cookbook

So, maybe this year you’re roasting a chicken instead of a turkey. You can still make it festive.
My copy of the Cannabis Kitchen Cookbook is getting a lot of good use this holiday. Chef Joey Galeano’s Cannabis-Roasted Chicken with Onions, Carrots, and Fennel is perfect for an intimate holiday. This bird is slathered with cannabis-infused olive oil and canna-butter while roasting—oh, yeah!—and it’s just as good without the weed.
Chef Joey slathers a 5- to 6-pound bird with six tablespoons of cannabis-infused olive oil and four tablespoons of cannabis-infused butter and roasts it with carrots, fennel, and onions brushed with cannabis-infused oil for a psychoactive feast. Joey’s goal is to layer every plate so that it includes somewhere between 75 and 100 milligrams of cannabis, which is a very high dose for most people. You can make this less potent by substituting non-infused olive oil or butter. (If you use non-infused oil, the vegetables will be mostly cannabis-free.) If you can get it, a classic sativa with lemon undertones such as spicy, full-bodied Lamb’s Breath nicely complements this classic dish.

Serves 6
1 5–6 pound roasting chicken
4 tablespoons (½ stick) cannabis-infused butter, melted
6 tablespoons cannabis-infused extra-virgin olive oil
1 tablespoon garlic powder
4 tablespoons poultry seasoning
3 tablespoons pink Himalayan salt
1 tablespoon freshly ground black pepper
1 large bunch fresh thyme (about 30 sprigs)
1 Meyer lemon, halved
1 bulb garlic, cut in half crosswise
1 large yellow onion, thickly sliced
20–25 baby carrots
1 bulb fennel, tops removed, cut into wedges (optional)
3–5 garlic cloves, smashed and finely chopped
Preheat oven to 350°F.

Remove everything inside chicken. Rinse chicken inside and out. Remove excess fat and leftover pin feathers on back of chicken and pat outside dry.

Whisk butter, half of oil, garlic powder, and poultry seasoning together in a small bowl and rub liberally onto chicken skin. Salt and pepper inside of chicken.

Stuff chicken cavity with 20 to 27 sprigs of thyme, both lemon halves, and garlic bulb.

Tie legs together with kitchen string and tuck wing tips under body of chicken.

Place onions, carrots, and fennel in a 9ʺ x 13ʺ roasting pan. Toss with remaining oil, salt, pepper, and 20 sprigs of thyme. Spread around the bottom of pan and place chicken on top.

Roast chicken for 1½–2 hours or until the internal temperature reaches 160°F.

Remove chicken and vegetables; transfer to a platter. Cover with aluminum foil for about 20 minutes.
Slice chicken and serve with vegetables.