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Preheat oven to 500 degrees
Soften the butter and mix with 2 cloves garlic, a pinch of that lemon zest, some pepper and a dash of tarragon. Mix up and place into something that can be frozen. Once it's solid again, split into 2 "patties".
Loosen the skin from the breast of the chicken, and put one 'patty' under the skin of each breast section so that it rests between the meat and the skin.
Shove one half onion (quartered), one lemon (cut into 2 halves), and one half clementine into the cavity of the chicken with a sprinkling of salt.
Pat the chicken dry, if you haven't already, and rub the chicken with the rest of the zest, half of the remaining garlic, then sprinkle liberally with salt, ground black pepper, and other herbs as you like. (I chose approx. 1/2 tsp lemon pepper, 1/2 tsp sage, 1/2 tsp tarragon, 1/2 tsp onion powder, 1/2 tsp garlic powder. I sprinkled a little olive oil on it too, but it's not necessary. Place the chicken on a rack in a pan with 1/2 C water at the bottom. Place chicken in overn for 20-30 minutes. You're just trying to brown the skin and seal in the juices, so try not to let it burn in there.
In the meantime, put the carrots, cut however you like them, the rest of the onion (cut into large chunks) the rest of the citrus, the OJ, sherry, a dash of salt, the remaining garlic, the potatoes and oil in the slow cooker. Turn it on and set to the time that fits your schedule. I started at 6 hours while the chicken was in the oven, but quickly realized I didn't have much time so i pumped it up to 4hrs on the high setting once the chicken had done its time in the oven and I put it in the slow cooker to finish up.
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bonnievoisinetaman 3 months agoMade it. Family and I all hated it. Ick.
bonnievoisinetaman 5 months agoMoist, but gross.
punkfoocooka 1 year agoHi DrfnHrt! Thanks for trying. I tend to agree with you about the clementines. I generally stick to using tangerines that are tart-er for this reason. The clementine addition to the recipe came from friends that wanted to try it and didn't have access to tangerines. <br><br>To Witonski, unfortunately I was unable to add the note below your comment to the recipe itself. But the bitterness, as pointed out in my comment below, comes from too much citrus peel. A sweeter fruit with a thinner rind will not be so bitter, or if you don't like the bitterness, you can also peel the citrus before placing it into the slow cooker. Another good way to test the bitterness is to test the zest beforehand. I hope this helps anyone that plans to prepare this dish in the future. <br><br>While I'm leaving suggestions, I also recommend that you use orange juice NOT from concentrate (will be more bitter because cooking is like over-steeping tea), an d if possible, un-pasturized. In the end, the dish is only as good as the fruit you put in. Always taste the fruit before you put it in the pot. Enjoy! And keep the reviews coming. I'm always looking for ways to improve recipes. (and for the record, it's forcing me to give a rating for this comment, so to be fair I'm giving it 3 stars)
DrgnHrt 1 year agoI loved the idea of a different chicken recipe, but I just don't think the 'citrus' is it for me. It was ok, but seemed very sweet to me in a way that I couldn't come to expect from my dinner. Maybe my clementines were just too sweet? Thank you for posting though. I've no doubt this will be a great hit with someone else's pallet. ;)
Witonski 3 years agoThe chicken was bitter tasting. My family did not enjoy this recipe.
punkfoocooka 4 years agoYou can substitute ingredients as you like. Some chefs may prefer to use only the juice of the citrus without leaving the full fruit in there (to reduce potential bitterness from the rinds). Measurements are approximate and may vary depending upon the size of the chicken. [I posted this recipe.]