Late November’s biggest meal can overshadow and loom, making the desire to perhaps stay out of the kitchen ’til then a tempting option. Enter the one-pot wonder that can bring both a flavorful weeknight dinner to the table and a relaxed supper perfect for discussing the upcoming holiday season’s itinerary. The key to a simple, satisfying dish is starting with ingredients that carry the flavor load for you.
Here on the East End, that means paying tribute to the folks at North Sea Farms, who are celebrating their 80th anniversary this year. Since 1945, the King family has been running this small farm, specializing in free-range organic chickens, eggs and a fantastic variety of produce — from lettuces and herbs to tomatoes and peppers (this family is also famous for Tate’s Cookies; Kathleen King started selling her chocolate chip cookies out of the stand at age 11, and now they’re known across the world!). This commitment to quality, organic, and locally-raised food is why the farm has thrived for eight incredible decades, now run by Richie King.
For eight decades, North Sea Farms on Noyac Road has been the year-round farm stand for quality poultry and produce. (Photos by Doug Young)
Speaking of chicken, for this week’s recipe, we’re skipping the breasts and heading straight for the bone-in chicken thigh. There’s a good reason this cut has gained popularity recently: its flavor. Thighs are higher in fat, which means they stay moist, tender, and incredibly flavorful, making them nearly impossible to overcook. They are the forgiving, versatile foundation of a great meal, showing up in everything from simple roasts to complex Latin, Indian, and East Asian dishes.
Locally sourced chicken thighs, like these ones, from North Sea Farms ensure the greatest quality and flavor for your dish. (Photos by Doug Young)
Our featured dish is a rustic, one-pan rosemary chicken dinner. Bone-in thighs cook slowly with sweet carrots (currently in beautiful abundance), aromatic onions, and earthy rosemary (a perfect way to use cuttings from that hearty plant still in the pots on your patio!), achieving melt-in-your-mouth perfection. It’s simple, full of European soul, and the perfect easy weeknight meal. Best yet, you can find all the ingredients for the one-pot meal at this one-stop market, hence the words on the sign, “A small farm with a little bit of everything.”
Tips for the Home Cook
- Embrace the Thigh: If you’re a beginner or short on time, consider substituting chicken thighs for chicken breasts in any recipe. Their higher fat content makes them extremely difficult to overcook and dry out, guaranteeing a tender, juicy meal every time.
- The Power of Local: For simple recipes like a one-pan roast, the quality of your main ingredient shines through. Sourcing free-range chicken — like the kind available from North Sea Farms — gives you a richer, more profound flavor foundation than anything factory-farmed.
- Cook with Quality Wine: The small amount of white wine in the rustic rosemary chicken recipe adds a vital layer of depth and complexity. Remember the adage: if you wouldn’t drink it, don’t cook with it. Good wine equals better flavor.
- Plan (Way Ahead!): North Sea Farms starts taking orders for their Thanksgiving turkeys early. If you want one of their organic birds (available in sizes ranging from 13 to 25 pounds), we advise placing your order as soon as possible for the 2025 season.
Rustic rosemary North Sea Farm chicken
Ingredients
- 5 bone-in, skin-on chicken thighs
- 2 tbsp extra virgin olive oil
- 3 large carrots roughly cut (about 1-inch pieces)
- 3 small onions, halved or quartered
- 2 garlic whole garlic cloves
- 1/2 cup dry white wine
- 4 rosemary sprigs, plus 1 tbsp chopped leaves
- kosher salt and freshly ground black pepper, to taste
Directions
- Start by patting the chicken thighs completely dry. In a bowl, toss the thighs with 1 tbsp of olive oil, plus a generous amount of salt, pepper and the chopped rosemary leaves.
- Heat the remaining 1 tbsp of olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Lay the seasoned chicken pieces in the hot oil, skin-side down, and sear for 5 to 7 minutes until the skin turns a deep, rich golden brown.
- Turn the chicken over. Arrange the prepared carrots, garlic and onions, along with the whole rosemary sprigs, around the pieces. Pour the white wine over the vegetables and into the base of the pan.
- Cover the pan with a lid, reduce the heat setting to low, and let thedish gently simmer for 45 minutes. The chicken is ready when it is completely tender and pulls easily from the bone (it should reach an internal temperature of 165°.
- Transfer the finished chicken and vegetables to a platter. Spoon the rich pan juices over the top before serving immediately, ideally with some rustic bread to dip into the sauce.
