Chef Hines is responsible for overseeing all food service operations at the Hotel Revival, Baltimore.
Hines’ passion for the culinary world dates back to his pre-teen years when he learned the ins and outs of the kitchen at the Philadelphia restaurant where his father was a chef.
Most recently, Hines was executive chef at Baltimore’s B&O American Brasserie for three years. Before that, Hines was the chef de cuisine at Monogram Hospitality.
Hines has been featured in numerous publications and on several local television programs in recent years. In 2015, Hines took home $14,000 as a winner on the Food Network’s “Guy’s Grocery Games,” and in 2019 Chef Hines was featured on the Food Network’s “Bite Club.”
Preheat the oven to 400 degrees. Season the chicken inside and out with salt, pepper and paprika. Drizzle the chicken with olive oil and rub the spices on the chicken and under its skin.
Place a few sprigs of thyme and rosemary, along with the lemon and garlic into the cavity of the chicken.
Place the chicken on the roasting rack, breast side up and place it in the oven. Cook for 45-60 minutes.
Remove the chicken from the oven and allow it to sit for 15-20 minutes.
Cut off the breast meat then cut off the leg and thighs.
Directions for carrots
While the chicken is cooking, place the carrots in a pot of boiling water and cook them for 3 to five minutes. When they are half way cooked, pull them out of the boiling water and place them in a bowl of ice water.
When the chicken has cooled for 15-20 minutes, place the carrots in a sauté pan on medium high heat with enough oil to lightly coat the chicken. Toss the carrots a few times, add chicken drippings from the roasting pan, add butter and squeeze some roasted garlic in the pan. Add the chopped parsley, salt and pepper. Turn the heat to medium and glaze the carrots.
Directions for farrow
While the chicken is cooking, add oil and chopped shallots to a saucepot on medium high heat. Sweat the onion until it is translucent and add the garlic. Cook for 30 seconds and add farro. Stir in the farro and toast it until you can smell the farro. Deglaze the farro with white wine and cook it until it is almost dry.
Add the chicken stock and some salt. Turn the heat to medium and simmer for 30 to 40 minutes or until the farro is tender.
Finish with the herbs of your choice.
Season the farro with salt (start with 2 teaspoons and add more if needed) and pepper.