Chef Devon Sanner’s
Local Vegetable Recipes
Citrus and Herbes de Provence Roasted Chicken
Meyer Lemons -Aravaipa Farms - Winkelman, AZ
Clementines - Agritopia - Gilbert, AZ
January 11th, 2021
Ingredients:
1 Whole chicken
1 Meyer lemon, cut in half
2 Clementines, cut in half
2 Tbs. Herbes de Provence, dried
4 Tbs. Melted butter
1 Medium Yellow onion, rough chopped
1 Medium carrot, rough chopped
2 Tbs. Vegetable oil
Freshly ground black pepper to taste
1 Tbs. Kosher salt (Skip this if brining the chicken)
Procedure:
If you have time to prepare ahead, preseason your chicken 24 hours ahead by brining (see Citrus Brine recipe HERE), or sprinkle liberally with kosher salt inside the cavity and on the skin, using 1 tsp. kosher salt per pound of chicken. If you don’t have time and you’re cooking for tonight, don’t worry, it’ll still come out well, but preseasoning makes it even better.
Preheat the oven to 425 degrees F.
Toss the chopped onion and carrot in vegetable oil and line the bottom of a roasting pan.
Sprinkle the cavity and skin of the chicken with half of Herbes de Provence and ground black pepper, then stuff the cavity with the cut citrus and place the bird in the roasting pan.
Drizzle the skin with melted butter and sprinkle the remaining Herbes de Provence all over the skin.
Roast for 1 ½ hours until the temperature at the thickest part of the breast is 165 degrees F, basting occasionally with the pan drippings from the chicken.
Enjoy!
