Provençal Roasted Chicken with Pepper, Zucchini, & Bean Relish + Torn Mozzarella

Flavorful roast chicken with the imaginative flavors of a pepper relish.

INGREDIENTS:

6-pound whole organic chicken. Patted dry. Gizzard and liver pouch discarded

¼ C Herbs de Provence seasoning

2 teaspoons + kosher salt and pepper

¼ C olive oil

½ lemon cut into sixths

½ white onion cut into chunks

Sprigs of fresh rosemary, oregano, and thyme

2 chicken bouillon cubes dissolved in 2 C boiling water

¾ C dry white wine like a Pinot Grigio

RELISH:

1 can Northern White Beans, drained and rinsed

¾ of a large red pepper, diced

1 small zucchini diced

¼ C red onion diced

Zest from one large lemon

1/3 C finely chopped flat leaf Italian parsley

2 medium garlic cloves finely chopped

¼ C good olive oil

Juice from one large lemon

2 teaspoons yellow mustard

1 ½ teaspoons white sugar

½ t kosher salt + ¼ t black pepper

4 ounces of whole milk mozzarella (not the shredded kind. But the large ball) and tear it into pieces. About 5 – 6 pieces per serving.

METHOD:

• Place the chicken breast side up in a large Dutch oven pan. Rub with olive oil and rub with salt and pepper and Herbs de Provence. Inside and out. Stuff the chicken with the lemon pieces and the onion and slip in the sprigs of rosemary, oregano, and thyme. Add the bouillon liquid and the wine. Put the lid on and place in an oven preheated to 450° F. As soon as you put it in the oven, lower heat to 375° F. Cook for 15 – 20 minutes per pound. When done, meat should fall off the bones.
• In a large bowl combine all the ingredients for the relish from the beans to the garlic. In another small bowl whisk together the olive oil, lemon juice, mustard, sugar, and salt and pepper. Add to the bean, pepper, and zucchini mixture. Stir well. Set aside until serving.
• Serve with quinoa or rice. For presentation, put a quinoa serving on plate. Then top with a pulled portion of the roasted chicken. Your choice to use dark or light meat or use any of the skin. Drizzle with some of the lemony herb broth from the chicken. Top with the relish and the torn mozzarella. Top with a sprig of herbs.