La Maison Le Grand Lemon Confit + Pumpkin Seed Roast Chicken with Artichokes

I love wandering around the grocery store looking for new products that make my life – and cooking – simple. One day, these colorful little pouches caught my eye - La Maison Le Grand sauces. I checked them out and vowed to try one next super market visit. Before I could do that, one of my PR contacts offered for me to test one out. I jumped at the chance – hey, I was going to buy it anyway. They are raw (nothing cooked over 118 degrees), made every week from natural ingredients, and contain no added sugar or preservatives. The pouch is also recyclable in certain areas and the screw top allows you to use just what you need and store the rest – no waste. I decided to use the Lemon Confit & Pumpkin Seed Aromatic Sauce with a roast chicken. The confit is thick like a paste and has a light tangy lemony flavor and a bright curry-yellow color. The chicken turned out juicy with a hint of lemon and the artichokes had just enough flavoring added to them - amazing. There are 8 flavors in all – try one for yourself and let us know what you think…


La Maison Le Grand Lemon Confit + Pumpkin Seed Roast Chicken with Artichokes

• 3-4 lb roasting chicken
• 1 cup chicken broth
• 1 pack La Maison Le Grand Lemon Confit + Pumpkin Seed Aromatic Sauce
• 1/2 lemon
• 1 can artichokes
• salt
• pepper
• 1 tsp corn starch
• 3 Tb cold water

Preheat oven to 325. In a roasting pan or pot, combine chicken broth and 2 Tb of the Lemon Confit. Wash the chicken, pat dry, stuff with 1/2 lemon. Smother in Lemon Confit until covered and sprinkle with salt and pepper. Place chicken in the roasting pan, cover, and cook for 1 hour. After 1 hour, remove the lid, baste the chicken, add artichokes around the chicken and roast for another 30 mins. Once finished roasting, remove the chicken and artichokes and let stand for 10 mins. Transfer the drippings to a sauce pan and simmer on medium heat. Combine corn starch and water and add to the simmering drippings to make gravy. Slice the roast chicken, top with Lemon Confit gravy, and serve with artichokes.

Use local and/or organic ingreds if available.