Spring Roast Chicken with Lemon, Page Mandarin, Oregano, Thyme, and Rosemary
Serves 4-6
Ingredients
- 1 fresh whole chicken
- Juice from 1 Meyer lemon
- 3 tablespoons extra virgin olive oil
- 2-4 small lemons or Meyer lemons , one halved and the other one halved and cut into small sections
- 1 Page mandarin , halved and cut into sections
- 1 bunch fresh oregano, thyme, and rosemary
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 250°F.
- Add the oregano, thyme, rosemary and 1 tablespoon olive oil to a small bowl. Season with salt and pepper and whisk to combine. Set aside.
- Add the Meyer lemon juice, and additional 2 tablespoons olive oil to a small bowl. Whisk to combine. Set aside.
- Heat a large cast-iron skillet over high heat. Add the chicken to the skillet, breast side down, and cook until it is nicely browned, approximately 5 minutes. Turn the chicken over and cook for an additional 5 minutes. Remove from the heat.
- Turn the chicken over so it is breast side up, season with salt and pepper, and gently slide the herbs mixture and lemon sections underneath the skin. Make a few small holes in skin. Stuff with the herb sprigs. Arrange the lemons and Page mandarin around the chicken. Put additional sprigs of herbs on top and drizzle with the Meyer lemon juice mixture. Place the skillet in the oven, and cook for 1 hour 45 minutes, or until the chicken is cooked through. Remove from the oven.
- Brush the chicken with some of the juices. Sprinkle with freshly ground black pepper, if desired.
- Transfer the chicken to a serving platter. Serve immediately.
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