zest and juice of 1 meyer lemon+ 1 meyer lemon sliced and reserved
zest and juice of 1 tangelo, + 1 tangelo sliced and reserved
4 tsp honey, divided
3 cloves garlic, minced
1/2 cup apple cider vinegar
Fresh ground black pepper
1 1/2 teaspoon salt, divided
2 tablespoons butter
2 pounds small red potatoes, cut in large chunks or quartered
2 parsnips, peeled and sliced
3 small red onions quartered
1 leek sliced
1 1/2 teaspoons herbes de provence, divided
2 Tbs Balsamic Vinegar+2 tsp honey
Heat oven to 375°.
Quarter the chicken; place in a shallow dish or a large food storage bag. Combine meyer lemon juice, tangelo juice zest,2 tsp honey, garlic, 1/2 teaspoon sea salt, and apple cider vinegar.
Pour over the chicken and turn to coat. Cover or seal and refrigerate for at least 2 hours or overnight
To prepare potatoes, parsnips, onions, and leeks; place in a bowl and toss with 1/2 teaspoon sea salt, 1/2 teaspoon herbes de provence, and 2 TBS melted butter
Take the chicken out of the marinade and arrange in a roasting pan. Arrange the potatoes and onion around the chicken pieces. Sprinkle everything with the remaining 1 tsp herbes de provence, and the remaining 1/2 tsp sea salt and a few cranks fresh ground black pepper. Spread the meyer lemon and tangelo slices over the chicken and potatoes.
Roast for about 1 1/2 hours, turning chicken after 1 hour.
When chicken is thoroughly cooked, the breasts should register 165 degrees F on your meat thermometer and the juices will run clear when pierced with a fork.
Mix balsamic vinegar and 2 teaspoons of honey and pour over the chicken and potatoes just before serving.