Meyer Lemon Roasted Chicken
Sauté of Petite Spring Vegetables & Assorted petite Potatoes
Roast Chicken
1 Ea Fresh Roaster Chicken 2-3#
1 EA Chopped Medium White Onion
1 EA Chopped Stalk of Celery
2 EA Meyer Lemons
1 TBL Fresh Marjoram
2 TBL Olive Oil Blend
To Taste Kosher or Sea Salt & Fresh Cracked Black Pepper
Sauté of Vegetables & Potatoes
1 Cup EA Assorted Blanched Spring Vegetables
Carrots', Asparagus, Haricot vert etc
1# (10-12) Fingerling. Purple Peruvian and or Yukon Potatoes
2 TBL Olive Oil Blend
1 TBL Whole Butter
1 TBL Marjoram
To Taste Kosher or Sea Salt & Fresh Cracked Black Pepper
…
For The Bird,
Remove the contents of the breast cavity. Rub olive oil on the skin and season both the cavity and skin with Salt & Pepper, a little Meyer lemon juice and 1 Tbl marjoram. Stuff with 2 quartered Meyer lemons, the stems from the marjoram, ½ onion and celery Preheat an Oven to 425 & Roast on a rack for 15 minutes, turn temp to 375 and finish until internal temp hits 165 degrees (approx 1-11/2 hours) Be sure to push thermometer into the thick part of the bird and next to the thighs and legs. Remember to let the bird set for at least ten minutes before carving. It will keep the bird juicy and moist.
**Chicken Doneness Tip
Using a carving fork, separate the chicken leg from the side of the bird along the thigh, check for clear juices. Or lift the bird, looking at the juices to see if they are running clear or contain any blood. If you see red, it needs more time.
For the Potatoes
Cook in simmering salted water until tender, remove from the water into iced water and use the same water to blanch your vegetables. Cut the cooled potatoes in half and reserve with the blanched vegetables.
For the Sauté of Vegetables & Potatoes
In a hot sauté pan, place the seasoned potatoes flesh side down into the oil & butter until browned. Add the vegetables, sauté and season with 1 Tbl of the fresh marjoram.
For the Pan Sauce (Optional)
Using the roasting pan from the chicken,
Ingredients:
