Modern General® Herbs de Provence

We're excited to introduce our brand new line of exclusive Modern General® pantry items. Real cooks use their fingers! That's why our wide mouth jars are the perfect solution to your adventures in the kitchen!

Ingredients: Savory, Thyme, Rosemary, Basil, Tarragon, Lavender Flowers.

LYNDA'S MODERN ROAST CHICKEN RECIPE

INGREDIENTS

Free-range, organic chicken

Extra virgin olive oil

Kosher salt

Modern General® Herbs de Provence 

Modern General® Crystallized Ginger Slices

2 Large ruby red grapefruit

Fresh rosemary or thyme

Buy a free-range, organic chicken, bring it home. Rinse with cold water and pat dry. Say “thank you” to the chicken. Then rub with olive oil, take a handful of kosher salt and coat the chicken evenly. Then over the salt take a handful of herbs de Provence and do the same. Let it rest a minute.

Take one big ruby red grapefruit and slice in evenly cut circles. Lay the circles of grapefruit on your roasting pan. Toss some fresh rosemary or thyme over the grapefruit slices and place your chicken on top (you have just built a raft to elevate the chicken off of the roasting pan).

Cut the second grapefruit into sections and mix in a bowl with several (10) rosemary sprigs and 1/2 cup chopped up pieces of crystallized ginger. Toss and squeeze the grapefruit to get as much liquid out of the fruit as possible.

Stuff the chicken with the grapefruit/ginger/rosemary mix, and pour the liquid left in the bowl into the bottom of the roasting pan (makes a divine au jus).

Place your chicken in a HOT oven at 450 degrees for 15 minutes, then drop the temp to 350 and cook until golden brown (approx. 1–2 hours depending on the size of your bird. Use a meat and poultry thermometer to be sure the internal temp reaches at least 165 degrees).

The kosher salt serves to brown the chicken evenly and creates a crust to keep the juices in—a miracle! Rest your bird, then serve and enjoy!