Get a true taste of farm-to-fork with pasture-raised Pasturebird Chicken from Southern California, sustainably grown Lundberg rice from the Sacramento Valley and organic asparagus from Durst Organic Growers in Capay Valley! 

If local asparagus isn't in season, drop by our Produce Department to see what other local veggies we have in store!

Preparation

Heat oven to 375°F.

For the chicken, place onion, garlic and bay leaf in the cavity of the bird. Combine the butter, citrus zest, salt, pepper and thyme, then spread mixture over the exterior of the bird and place on a roasting rack on a lined baking sheet. Roast for about 50 minutes, until the thickest part of the breast reaches an internal temperature of 160°F. Remove from oven and let rest 10 minutes to ensure a final carryover cooking takes internal temperature to 165°F before carving.

For the rice pilaf, melt butter in a medium sauce pot, add onion and sauté until translucent. Add the rice and stir for 10 seconds to evenly coat with butter. Add the broth, almonds and salt and bring to a boil. Cover and reduce heat to low. Cook for 20 minutes and then fluff with fork and let sit covered at least 10 minutes before serving. 

To cook the asparagus, heat a heavy-bottomed sauté pan on high heat. Trim the woody ends off the asparagus and then toss with olive oil, salt and pepper. Place asparagus in a single layer in the pan and cook for 1 minute, then roll them over to the other side to brown. Serve immediately.