Welcome back to the Fancy Fork! Your seasonal produce insight and farm-style recipes that are made to satisfy.
January might be cold and windy, but the kitchen will keep you perfectly warm and cozy with all its seasonal specialties. For instance, you’ll find plenty of carrots, cabbage, celery, leeks, sweet potatoes and broccoli for your favorite soup recipes. You also find Brussels sprouts, arugula, baby spinach, parsnips, romaine lettuce, endives and cauliflower for salads or delicious side dishes. And, don’t forget about the variety of apples still in season, plus pears, oranges, persimmons, pomegranates, lemons, limes, oranges, kiwi and grapefruit.
This month, we’re indulging the variety of citrus in season by making a simple citrus garlic herb butter roasted chicken that has a crispy skin, incredible flavor and is oh so juicy! It’s perfect for make ahead family dinners, holidays or meal prep. Citrus fruits are known for being rich in vitamins and plant compounds, they’re a great source of fiber and low in calories. Studies show they may help with iron absorption, reduce cardiovascular diseases, help strengthen immune support and assist in brain health.
Herby Citrus Garlic Butter Roasted Chicken
Servings: 4-5
Prep time: 10 minutes
Cook time: 1 hour, 20 minutes
Total time: 1 hour, 30 minutes
Ingredients:
- 4 lb. Chicken, giblets + neck removed from cavity
- ¼ cup Melted Butter
- ¼ cup Olive Oil
- ¼ cup Lemon Juice
- 1 T Lemon Zest
- 2 T Fresh Parsley, chopped
- 2 T Fresh Oregano (or 1 T Dried Oregano)
- 4 Garlic Cloves, minced
- 3 Sprigs of Fresh Rosemary
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 Lemon, for stuffing
- 1 Garlic Head, for stuffing
- Carrots (optional)
- Baby Potatoes (optional)
Instructions:
- Preheat oven to Conventional Roast 430F.
- In a small bowl, combine the melted butter, olive oil, lemon juice, lemon zest, salt, black pepper, chopped parsley and oregano, minced garlic and fresh rosemary. Mix together.
- Place the chicken in a large casserole dish.
- Generously season the chicken with salt (for an extra crispy skin).
- Brush half of the mixture generously over both sides of the chicken.
- Place the chicken breast side up.
- Slice the top portion off the garlic head to reveal the cloves inside. Stuff the sliced half lemon into the chicken. Tie the legs together with kitchen string.
- (Optional) Add the carrots and potatoes around the chicken. Brush with the extra sauce.
- Brush the remaining sauce mixture evenly over the breast side of the chicken.
- Roast for 1 hour and 20 minutes, basting halfway, or until juices run clear when pierced with skewer or knife.
- Baste again after roasting, then broil for 3-5 minutes, until golden on top.
- Remove from oven and cover with foil to rest at room temperature for 10 minutes before slicing.
- Garnish with fresh herbs and micro greens before enjoying warm!
