The Loaded Trunk was founded by Jonna Robison, an interior designer with a deep curiosity and passion for traveling the world, connecting with artisans in different cultures and sourcing unique and beautiful objets d’art. Published seasonally, the magazine features a curated collection of travel, lifestyle, nature, art and design inspiration for a life well lived.
inspired by nature
bring it home
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A Luxurious Escape to the Sahara Desert
Swedish Strawberry Cake
My daughter, Sophie, is an amazing cook. She is an artist both in the studio and in the kitchen. She comes up with the most exceptional meals, creating as she goes, without a recipe. Upon tasting her concoctions I usually exclaim, “Please write that down!” Such was the case with this fabulous roasted browned butter citrus chicken. It is extremely moist and FULL of flavor.
And the herb citrus butter? I was literally spooning it into my mouth. You’ll want to make extra, because it is delicious spread onto slices of bread, rolls, scones or muffins.
HERB CITRUS BUTTER
Preheat oven to 425° F.
HERB CITRUS BUTTER
With a fork, mix 2 sticks of butter, zest from lemon and orange, fresh and dried herbs, salt and honey until well combined. Adjust flavors, if desired. Warning: It is highly addictive! Set aside ⅔ for the chicken and save the remaining ⅓ to serve with baguette, if desired.
In a small pot on medium heat, stir 1 stick of butter constantly, to prevent burning, until is is fragrant and the color of hazelnuts. Remove from heat and set aside.
Grease a medium to large cast iron pot with olive oil.
Pat chicken dry with paper towels and place in the pot. Fill the cavity of the bird with some of the onion, shallots, garlic, lemon, orange and sprigs of herbs.
Massage ⅔ of the herb citrus butter into the skin of the bird.
Arrange the remainder of the onion, shallots, garlic, lemon, orange and herbs around the bird. Sprinkle salt and pepper over all. Then pour the browned butter over the arrangment.
Bake, with lid, 45 minutes. Then remove the lid and roast another 15-25 minutes, until juices run clear when sliced with a knife. Voilà! Carve and serve.
Note: The remaining bits in the pan and the carcass are just too good to be wasted. Make them into a bone broth to save for a soup later. Add carcass back to pan, add ½ cup apple cider vinegar, an additional quartered onion, and a teaspoon ground pepper and 1 Tbsp sea salt. Fill pan with water. Bring to a boil, then turn heat to simmer and cover with lid. Simmer all night and strain the broth the next morning. If not using right away, freeze the broth in quart size Mason jars.
The 2023 issue of The Loaded Trunk is based in the Luberon region of Provence. Click here to subscribe and receive access to this issue as well as the entire library.
April 8, 2023
The Loaded Trunk is a travel and lifestyle magazine founded by Jonna Robison, an interior designer with a deep curiosity and passion for traveling the world, connecting with artisans in different cultures and sourcing unique and beautiful objets d’art. Published seasonally, the magazine features a curated collection of travel, lifestyle, nature, art and design inspiration for a life well lived.