March: Lake County Trio Blanca – California, USA
Yield: 6 servings
Ingredients:
- 2 large lemons, divided
- 1/4 cup softened butter
- 3 tbsp finely chopped fresh sage
- 1 tbsp Dijon mustard
- 1/2 tsp each sea salt and freshly ground pepper
- 1 whole roasting chicken (about 3 lb)
- 1 lb baby potatoes
- 1 lb carrots, peeled and cut into equal chunks
Suggested Accompaniments
- Tossed green salad and crusty rolls
Method:
Preheat oven to 400°F.
Finely grate 1 tbsp of zest from one lemon; halve and squeeze enough juice to measure 2 tbsp. Slice remaining lemon thickly. Arrange in a roasting pan.
Blend butter with sage, Dijon, lemon zest and juice, salt and pepper; set aside.
Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef’s knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks inward and press on breastbone to flatten.
Place chicken, cut-side-down, over lemon slices. Carefully loosen skin over breast meat, legs and thighs using fingertips.
Melt 2 tbsp butter mixture; toss with potatoes and carrots. Scatter around chicken.
Rub remaining butter mixture evenly under and over skin of chicken.
Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165°F in thigh and 175°F in breast meat).
Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.
Tip: To make pan gravy from the drippings, scoop out roasted vegetables and lemon slices. Set roasting pan over medium heat. Blend in 3 tbsp flour, scraping up browned bits. Stir in 1 1/2 cups chicken broth and a splash of white wine. Cook, stirring, until thickened. Strain (if desired) into a gravy boat.
Pair with: LE14 California Lake County Trio Blanca
