Why it Works:
Like a sip of sun-kissed Chenin Blanc, our Citrus Sunrise & Lemon candle brings a vibrant burst of Mediterranean brightness to your space. The wine's crisp acidity dances perfectly with the candle's Sicilian lemon top notes, while subtle stone fruit undertones complement the blackberry heart. When paired with herb-roasted chicken and citrus-kissed dessert, the experience transforms your dining room into a sensory journey through Italian citrus groves. This pairing creates what we like to call "sunshine in a glass" - bringing together the best of both worlds: fancy wine culture & artisanal fragrance.
Drink Selection: Chenin Blanc or Cava
Specific Suggestion: Bougrier ‘V’ Vouvray Chenin Blanc, 2023 or Covides NV Comte de Foix Reserva Especial Sparkling (Cava)
Dinner: Lemon Roasted Chicken with Spring Vegetables
Ingredients
3 tablespoons garlic olive oil
¼ to ½ stick tablespoons butter softened, room temperature
1 lemon
3-4 cloves garlic, freshly minced
1 yellow onion
5 sprigs from fresh thyme packet
salt and black pepper to taste
1 whole chicken approx. 3 pounds
Directions
Step 1
Place the whole chicken on the counter about 30 minutes before starting. Preheat the oven to 425*. Unwrap the chicken, be sure to remove the guts bag from the center cavity! Rinse with water and pat dry with paper towels. Put the chicken on a large plate and set aside.
Step 2
Now is a good time to chop all the veggies you are adding. I like to use small yellow potatoes, onions, and large rainbow carrots - chop everything to about the same size (2-3 inches). Place all the veggies in the bottom of a dutch oven and coat with garlic olive oil, freshly ground pepper & salt, and toss everything until coated.
Step 3
In a small bowl, zest the yellow rind of the lemon. Then cut the lemon in half and juice half of the lemon into the same bowl (remove seeds). Remove the leaves from the Thyme sprigs and place in the bowl, also add in the softened butter, garlic, salt and pepper. Stir everything well (the mixture will be thick like a paste).
Step 4
Gently lift the skin from the chicken breasts working fingers in between skin and muscle (don’t tear the skin) and place about half of the butter mixture under the skin- distribute evenly across the breasts, and tops of thighs. Then, cover the outside of the skin with the remaining butter mixture - all over including the legs too.
Step 5
Transfer the chicken to the dutch oven, rest on top of veggies. Slice the remaining lemon half and place it inside the chicken along with ½ an onion, chopped. Can add more Thyme sprigs (whole) inside the chicken too.
Step 6
Put the lid on the dutch oven and bake for about 1.5 hours. Test the thickest part of the chicken thigh, toward the back to ensure it reached at least 165* (it should be falling off the bone).
Step 7 (Extra Credit: Make Gravy)
Transfer the chicken and veggies (and any large bits & pieces) out of the dutch oven to a serving plate. Once you turn on the heat and start whisking the gravy, you can’t step away - so if you need to carve the chicken now - do so. Heat the dutch oven on the stove to medium-high heat and let the juices from the chicken come to bubbling. In a small cup add about 3 Tbsp of flour and ½ cup of water and stir well, once the liquid is white and all the flour dissolved - slowly add it to the bubbling chicken juices. Reduce the heat to medium-low and whisk everything well for about 5-7 minutes, or until the gravy is smooth and can coat the back of a spoon if dipped (do not leave the gravy unattended & never stop whisking - until ready to serve!)
Dessert*: Lemon & Blueberry Cake
Ingredients
1 (15.25-oz.) box vanilla cake, plus ingredients called for on box
Juice and zest of 1 1/2 lemons, divided, plus more zest for garnish
1 3/4 cups fresh blueberries, divided
3 Tbsp. all-purpose flour
1 cup (2 sticks) butter, softened
3 cups powdered sugar
1/4 cup heavy cream
1 tsp. pure vanilla extract
Pinch kosher salt
Thin lemon slices, for topping (can also use candied lemon slices for visual interest)
Directions
Step 1
Preheat the oven to 350º. Grease three 9" cake pans with cooking spray (or a butter wrapper) and line with parchment. Prepare cake mix according to package directions, then stir in juice and zest of 1 lemon.
Step 2
In a small bowl, toss 1 cup blueberries and flour until completely coated. Gently fold blueberries into the batter.
Step 3
Divide cake batter evenly among prepared cake pans and bake until a toothpick comes out clean, about 18 to 20 minutes.
Step 4
Let cool in pans for 10 minutes, then invert onto a wire rack and let cool completely.
Step 5: Make frosting
In a large bowl using a hand mixer or stand mixer (using the whisk attachment), beat butter and 2 1/2 cups powdered sugar. Add remaining lemon juice and zest and heavy cream and beat until combined, then beat in vanilla and salt. (Add remaining 1/2 cup powdered sugar as desired for texture and flavor.)
Step 6
Place a dab of frosting on the cake plate to keep the cake from moving and place a parchment strip on each side of the cake plate. Place down the first cake layer and top with frosting, then repeat with the second and third cake layers and remaining frosting. Smooth frosting over the top and sides of your cake.
Step 7
Garnish with remaining blueberries, lemon slices, and zest before serving.
* Recipe from Delish.com
