Servings: 4 to 6
Prep time: 20 minutes
Cook time: 1 hour 20 minutes to 1 hour 40 minutes
Ingredients
- 1 whole chicken, about 1.8 kg
- 125 ml (½ cup) butter, softened
- 3 cloves garlic, minced
- 5 ml (1 tsp) herbes de Provence
- 4 clementines
- 4 onions, cut into quarters
- 250 ml (1 cup) chicken broth
- Salt and freshly ground black pepper, to taste
Preparation
- Preheat the oven to 190 °C (375 °F). Carefully pat the chicken dry with paper towels, without rinsing it. In a bowl, mix the softened butter, chopped garlic, herbes de Provence, and the finely grated zest of two clementines until you have a smooth, flavored butter.
- Using your fingers, gently lift the skin off the chicken breasts without tearing it. Spread some of the flavored butter under the skin, then brush the outside of the chicken with the remaining mixture. Season generously with salt and pepper.
- Cut the clementines in half. Arrange the onion wedges and clementine halves in the bottom of a roasting pan. Season lightly with salt and pepper, then pour in the chicken broth. Place the chicken on top of the onions and clementines, breast-side up.
- Bake for 1 hour 20 minutes to 1 hour 40 minutes, depending on the size of the chicken, basting it occasionally with its own cooking juices. Check for doneness by inserting a thermometer into the thickest part of the thigh, without touching the bone. The internal temperature should reach 82 °C (180 °F). Add a little water to the roasting pan as needed if the bottom begins to dry out.
- Remove the chicken from the oven and let it rest for 15 minutes before carving to allow the juices to redistribute throughout the meat.
- Skim the fat from the pan juices as needed, then serve the chicken with the onions, roasted clementines, and pan juices.
