Roast Chicken Provencal Style with Local Lemons from Menton
There is nothing better than the tantalising aroma of roast chicken, well except for chocolate cake. As for savoury dishes, roast chicken is a winner for a family, it requires very little supervision, there are often leftovers for sandwiches and bones for soup or stock. The credit for this recipe goes to Denise, my belle mere, she uses local, seasonal and when practical organic products for her creations.
Enjoy Denise’s Poulet Provençal au citron de Menton, it’s a simple roast chicken dish with local lemons.
Poulet Provençal au Citron de Menton
Roasting the chicken and vegetables in one pan makes for easy clean-up. The actual cooking time will vary depending on the size of your bird. Use a meat thermometer to check or slice near a leg to make sure the juices run clear.
- 1whole Large Chickenpoulet fermier
- Coriander Powder*
- Chili Powder
- Paprika Powder
- hand full of Olives
- some Cherry Tomatoes
- 1 Onioncut in quarters
- 1 shallotchopped
- 1 red bell peppercut in pieces and seeds removed
- 1 Aubergine (eggplant)cut in pieces
- 1 Zucchinicut in pieces
- 1whole Garlic Headsee cooking note
- 1 Lemon**
- olive oil
- a sprig of Thyme
- a few Potatoes
*Denise uses whole coriander seeds that she crushes in a mortar and pestle.
** Lemon from Menton, in the south of France, which is famous for its lemons, but in any case, an organic one, which Denise says has more taste and less chemical substances on it.
For a chicken of 2 kg (4.4 lb), Denise puts it in the stove now for 1 hour, she checks regularly to see if it needs a bit of water but the vegetables will give off some their own juices so you might not need to add water.